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Turnip, Eryngii Mushroom and Bacon Milk Soup

Enjoy savory small winter turnip together with its leaves in this mild, milk-flavored miso soup.

Ingredients (4 servings)

Small turnip 1
Erygii mushrooms 2
Bacon 2 pieces
Milk 100 cc
Dashi stock 700 cc
Miso 4 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro Miso

Shiro Miso
(White Miso)


  1. Peel the small turnip slightly thickly and cut randomly into pieces. Slice the eryngii mushrooms and cut the bacon to 2-cm width.
  2. Bring the dashi stock to a boil and add the eryngii and bacon. After the ingredients are cooked, dissolve the miso and add the milk.
  3. Serve the miso soup in bowls.

★ A Note

Add the milk just before serving to avoid the formation of scum.

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