Slow-Cooker Miso Soup With Shiitakes and Sweet Potatoes

Name: Slow-Cooker Miso Soup With Shiitakes and Sweet Potatoes
Ingredients: 12 ounces, shiitake mushrooms, stemmed and sliced thin; 2 , scallions, sliced thin; 1 (2-inch) piece, ginger, peeled and sliced into ¼-inch-thick rounds; 4 , garlic cloves, minced; 2 teaspoons, toasted sesame oil; , Salt and pepper; 1/8 teaspoon, red pepper flakes; 6 cups, water; 1/2 cup, white miso; 14 ounces, extra-firm tofu, cut into ½-inch cubes; 12 ounces, sweet potatoes, peeled and cut into ½-inch pieces; 1 tablespoon, soy sauce, plus extra for seasoning; 3 ounces (3 cups), watercress, cut into 2-inch pieces

5 comments

A great miso soup is all about the rich, flavorful broth.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

TIME4 to 6 hours on low or 3 to 5 hours on high

Slow cooker size4 to 7 quarts

Slow-Cooker Miso Soup With Shiitakes and Sweet Potatoes

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

We started with water as the liquid base for our soup and infused it with a hearty amount of shiitake mushrooms, scallions, ginger, garlic, sesame oil, and red pepper flakes. We tried different types of miso, but tasters preferred the tradi...

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