Sweet Miso Soup with Baby Turnips

Sweet Miso Soup with Baby Turnips

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About this recipe: A flavourful Japanese soup, made with soft-boiled turnips and a sake, miso paste and kombu (seaweed) stock. Serve hot.


Serves: 2 

  • 1 (10cm) strip kombu (Japanese seaweed), soaked
  • 2 small early white turnips, peeled but with leaves reserved
  • 50g miso paste (fermented soya bean)
  • 1 tablespoon sake (rice wine)
  • 1 tablespoon mirin (sweet cooking rice wine)
  • 3 tablespoons sugar

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Peel the baby turnips, reserving the leafy tops for the soup.
  2. In a pot, bring the kombu and water to the boil; add peeled turnips and simmer over medium heat until tender.
  3. In a small pot, combine the miso paste, sake, mirin and sugar; cook on low heat, stirring constantly until miso thickens.
  4. Once turnips are cooked, remove from water and place each one in a serving bowl. Briefly boil turnip greens in the turnip water, then add miso mixture. Pour over turnips. Serve hot.

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