Miso Soup with Crisp Sweet-Potato Tempura Bits

Silky white-miso broth cradles soft tofu and green onion, finished with crisp sweet-potato cubes fried in light batter and a whisper of sesame. It echoes Golden Batter Off Dejima, where oil smoked over charcoal in a 1630s Nagasaki kitchen as Nanban frying techniques took root.

Serves 2

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Ingredients

• 3 tbsp white miso paste
• 3 cups water
• 4 oz tofu
• 2 stalks green onions
• 1 medium sweet potato
• 1/2 cup all-purpose flour
• 1/2 cup ice-cold water
• 2 cups neutral oil
• 1 tsp sesame oil
• 1/4 cup grated daikon

Instructions

1. 1Cut the sweet potato into 1/2-inch cubes. Whisk the flour and ice-cold water together until just combined, leaving the batter slightly lumpy.
2. 2Heat the neutral oil in a deep pan to 350°F. Dip the sweet potato cubes into the batter and fry for 3 minutes until pale golden and crisp. Drain on paper towels and finish with a few drops of sesame oil.
3. 3Bring the water to a simmer in a pot. Add the miso paste and stir gently to dissolve. Cube the tofu and slice the green onions, then add both to the soup. Simmer for 2 minutes.
4. 4Ladle the miso soup into bowls, top with the crisp sweet-potato tempura bits and a small mound of grated daikon. Serve immediately.