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