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