Sweet Miso Soup with Baby Turnips
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"A flavorful Japanese soup, made with soft-boiled turnips and a sake, miso paste, and kombu (seaweed) stock. Serve hot."
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Ingredients44 m servings 178 cals
Original recipe yields 2 servings
- Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.
- 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.
- 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.
Per Serving: 178 calories; 1.9 g fat; 33.7 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 1194 mg sodium. Full nutrition