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Updated: Oct 2, 2023




<Yield> 2-3 servings

<Prep time> 5 minutes

<Cook time> 10 minutes


3 cups water

300g sweet potato

80g onion

70g daikon radish/ turnip

50g carrot

1 tablespoon dried wakame seaweed


1 tablespoon salted rice malt or ½ teaspoon salt

1 teaspoon soy sauce

1 teaspoon Mirin (optional)


1. Chop the sweet potato into small chunks. Thinly slice the onion, daikon radish and carrot into half moons.

2. To a large pot add water, sweet potatoes, carrots and daikon radish. Add shiokoji OR salt and cook on high with the lid on. Once it comes to a boil, reduce to a simmer and continue to cook until the vegetables are softened.

3. Add wakame seaweed and soy sauce. Have a taste and add more salt or mirin if needed. Serve in a bowl and garnish some green onion or any fresh herb that you like.

<Miwa’s tips> ※Watch more on YouTube!

- Feel free to change up the vegetables! I recommend adding root vegetables such as carrot and onion to give a natural sweetness to your soup.

<Storage time>

Store in an air-tight container in the fridge for up to 5 days.

<MIWA’S recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2021/ 11/ 13 MIWA

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