- 2 cups warm water, or to taste
- 1 (4 inch) piece kombu (seaweed)
- 2 small baby white turnips, peeled, with leaves reserved
- 3 1/2 tablespoons miso paste
- 3 tablespoons white sugar
- 1 tablespoon sake (rice wine)
- 1 tablespoon mirin (sweet cooking rice wine)
- 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.
09/24/2019
recipepes.com
sweet miso soup with baby turnips, recipe
PT15M
PT1H
5
455 calories
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