I haven't forgotten this blog or that I want to try and make as many types of miso soup as I can stand. So with that I give you numbers three and four...Sweet Potato Miso Soups!
This is a red paste Miso with yellow Japanese sweet potatoes and tofu. The sweetness of the potatoes made a nice contrast to the rich salty taste of the miso. What I forgot was that once I fill the bowls you can't see some of the ingredients.
So the next time I took the photo before filling the bowl all the way. This one is also with yellow Japanese sweet potatoes, but the miso paste is a low sodium red (Ryotei no aji Miso). It is slightly lighter than the other and not as strong. This was also really good.
So I definitely can say if you like sweet potatoes, try them out in miso soup. How I made these was to cook up dashi first (water, kombu kelp and bonito flakes). Then strain out the kombu and bonito and simmer the sweet potato in the dashi. Then if you want to add tofu or other items that don't need to cook as long, add those. It's pretty simple to make.