Calories: 86kcal　Protein: 2.1g　Fat:0.6g　Carbohydrates: 18.4g ■Ingredients per serving (g)

• sweet potato … 50
• green onion … 7
• miso … 8
• water … 140
• dried bonito shavings…1.4g
• kelp …0.7

■Directions

1. Make soup stock with the dried bonito shavings and kelp.
2. Cut the sweet potato into 1cm wedges and cut each wedge into half. For large pieces cut further into halves.
3. Cut the green onion into 2mm pieces.
4. Add the sweet potato to the Japanese soup stock and heat.
5. When you can pierce the sweet potato with a toothpick, lower heat and dissolve miso into it.
6. When the taste is adjusted, turn heat off, add the green onion and serve in bowl.

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