Hearty Miso Soup with Fall Vegetables

• 800 ml Dashi stock
• 2 tbsp Miso
• 1 tsp Sweet potato
• 80 grams Shimeji mushrooms
• 1/2 The white part of a Japanese leek
• 2 Atsuage

1. Chop the sweet potato and atsuage into bite-sized pieces.
2. Shred the shimeji mushrooms.
3. Slice the leek diagonally.
4. Add dashi stock, and all the ingredients in a pot, and turn on the heat.
5. Skim off the scum carefully.
6. When the sweet potato is cooked through, turn off the heat, and dissolve the miso in the soup.
7. Heat again without bringing to a boil, and it's done.

stock, mushrooms, atsuage

Taken from cookpad.com/us/recipes/157223-hearty-miso-soup-with-fall-vegetables (may not work)