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Small Turnip and Carrot Miso Soup
If overcooked, small turnips in season become very tender but still taste good.
Ingredients (4 servings)
| Small turnips | 2 |
|---|---|
| Carrot | 1/3 |
| Turnip leaves | A few |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
Directions
- Cut the leaves off the small turnips leaving the stalks by 2 cm. Peel the turnips and cut them into 6 wedges. Slice the turnip leaves into 1-cm pieces and the carrot into rectangles.
- Boil the small turnips and carrot in the dashi stock until they become tender. Add the turnip leaves and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
You can enjoy fresh and sweet small turnips in season and their crispy leaves.
