Sweet Miso Soup with Baby Turnips recipe

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Ingredients

2 cups warm water, or to taste
1 (4 inch) piece kombu (seaweed)
2 small baby white turnips, peeled, with leaves reserved
3 ½ tablespoons miso paste
3 tablespoons white sugar
1 tablespoon sake (rice wine)
1 tablespoon mirin (sweet cooking rice wine)

Nutrition Info

178.3 calories
carbohydrate: 33.7 g
cholesterol: : -
fat: 1.9 g
fiber: 2.7 g
protein: 4.2 g
saturatedFat: 0.4 g
servingSize: -
sodium: 1193.6 mg
sugar: 25.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.

  2. Bring water to a boil. Add turnips, simmer over medium heat until tender, about 10 minutes. Transfer turnips to 2 serving bowls. Place reserved leaves in the hot water, cook until wilted, 1 to 2 minutes. Divide leaves and cooking water between bowls. Discard kombu.

  3. Combine miso paste, sugar, sake, and mirin in a small pot over low heat. Cook, stirring constantly, until thickened, 3 to 5 minutes. Pour over turnips in the bowls.

Recipe Yield

2 servings

Recipe Note

A flavorful Japanese soup, made with soft-boiled turnips and a sake, miso paste, and kombu (seaweed) stock. Serve hot.

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