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

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Recipe Summary

prep:
10 mins
cook:
14 mins
additional:
20 mins
total:
44 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.

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  • 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.

Nutrition Facts

178 calories; protein 4.2g; carbohydrates 33.7g; fat 1.9g; sodium 1193.6mg. Full Nutrition
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