Sweet Miso Soup with Baby Turnips recipe
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Ingredients
- 2 cups warm water, or to taste 1 (4 inch) piece kombu (seaweed) 2 small baby white turnips, peeled, with leaves reserved 3 ½ tablespoons miso paste 3 tablespoons white sugar 1 tablespoon sake (rice wine) 1 tablespoon mirin (sweet cooking rice wine)
Nutrition Info
- 178.3 caloriescarbohydrate: 33.7 gcholesterol: : -fat: 1.9 gfiber: 2.7 gprotein: 4.2 gsaturatedFat: 0.4 gservingSize: -sodium: 1193.6 mgsugar: 25.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Miso Soup with Baby Turnips
Directions
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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.