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Recipe: Sweet Miso Soup with Baby Turnips

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

Sweet Miso Soup With Baby Turnips Ingredients

  • 2 cups warm water, or to taste

  • 1 (4 inch) piece kombu (seaweed)

  • 2 small baby white turnips, peeled, with leaves reserved

  • 3? tablespoons miso paste

  • 3 tablespoons white sugar

  • 1 tablespoon sake (rice wine)

  • 1 tablespoon mirin (sweet cooking rice wine)

How to Make Sweet Miso Soup With Baby Turnips

  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.

Sweet Miso Soup With Baby Turnips Nutritions

  • Calories: 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:

Source: Sweet Miso Soup with Baby Turnips

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