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Spring Turnip and 5-Color Rice Cracker Bits Miso Soup

Spring turnips are in season from March through May in Japan. This miso soup is good for the Girl’s Festival.

Ingredients (4 servings)

Small spring turnips 2
(Square deep-fried tofu)
2 pieces
(Five-color rice cracker bits)
2 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the leaves off the spring turnips with 1-cm stalks left and cut each of them into 6 wedges. Cut the sushi-age into 2-cm squares.
  2. Boil the turnips in the dashi stock. After the turnips become tender, add the sushi-age and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the goshiki-arare sprinkled.

★ A Note

Enjoy tender spring turnips and crispy goshiki-arare in the miso soup.

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