miso vegetable

Sweet Potato shoots goes well with fermented beancurd and it’s quite common to find this dish in chinese eateries in Malaysia. Miso Sweet Potato Shoots however, was more an accidental finding as I had run out of fermented beancurd on the very day that I decided to stir fry some sweet potato shoots. With two little kids at home, stir frying the sweet potato shoots with belacan was out of the question. As I rummaged through my fridge for ideas, my eyes set upon the pack of miso paste on the slider drawer and I thought this is it!

As miso paste is also some form of soybean product, I thought that it might taste as good with the sweet potato shoots just like fermented beancurd. And I was right! It tasted great especially with fried garlic slices which had a little smoky flavour. However, taking the cue from readers who told me that miso must not be boiled, I had to get around the problem of cooking the sweet potato shoots without cooking the miso! So, it turned out to be a two part cooking process – blanching and quick stir frying. If you have miso paste at home, don’t just settle for miso soup. Try this for a change.

This is my recipe for Miso Sweet Potato Shoots


  • 300 grammes sweet potato shoots
  • 2 cloves garlic (sliced thinly)
  • 1/2 tablespoon of miso paste
  • Water for boiling
  • 2 tablespoons cooking oil


Bring water to boil in a pot or wok. Add a teaspoon of salt and drizzle some cooking oil. Blanch the sweet potato shoots till they turn dark green in colour. Remove and drain and run through some cold water very quickly to stop the cooking process on the shoots.

Heat oil in wok. Fry the garlic till golden brown. Remove fried garlic and set aside. Add sweet potato shoots to wok and stir briskly for 30 seconds. Add 2 to 3 tablespoons of hot water. Once water boils, turn off the heat. Add miso paste and stir well.

Dish up and garnish with fried garlic slices.

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  1. 1
    May 22nd, 2008 at 10:29 am

    Good to see that you are cooking with miso (is that Japanese miso?). You should def give the miso and fish a try. My fav dish to make when I was in Tokyo. Just grill the fish, mix some water, sugar into the miso/ Slather it on the fish and put it underneath the grill for 5 mins. Delish!

  2. 2
    May 22nd, 2008 at 12:01 pm

    terror lah you so creative one ๐Ÿ˜€

  3. 3
    May 25th, 2008 at 5:08 pm

    This is interesting. I’ve cooked meat and fish with miso before but not vegetables. I tried cooking spinach with fermented beancurd too, save the trouble adding additional seasonings.

  4. 4
    May 27th, 2008 at 9:52 am

    reese : Yeah…this is Japanese miso paste. I have also heard much about using it to flavour grill fish. I must try it someday but I will have to get myself a grill pan first ๐Ÿ˜€

    babe : So are also quite terror also ๐Ÿ˜‰

    didally : Now you can try using miso with your vegetable stir fries ๐Ÿ˜€

  5. 5
    Christie @ fig&cherry
    May 30th, 2008 at 11:05 am

    I had no idea that sweet potato shoots existed! Thanks for schooling me – I will be searching them out asap! Great recipe and photo too.

  6. 6
    May 30th, 2008 at 3:44 pm

    Christie : Glad you learnt something new ๐Ÿ˜‰

  7. 7
    July 27th, 2009 at 7:10 pm

    Looked delicious… I will try it… is it i can get miso anyway in the supermarket??

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