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.

    1 person made this

    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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