Sweet Miso Soup with Baby Turnips
20 min
A flavourful Japanese soup, made with soft-boiled turnips and a sake, miso paste and kombu (seaweed) stock. Serve hot.
るにら
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Ingredients
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
Method
Prep:5min ›
Cook:15min ›
Ready in:20min
- Peel the baby turnips, reserving the leafy tops for the soup.
- In a pot, bring the kombu and water to the boil; add peeled turnips and simmer over medium heat until tender.
- In a small pot, combine the miso paste, sake, mirin and sugar; cook on low heat, stirring constantly until miso thickens.
- 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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