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Seaweed and Shogoin Turnip Miso Soup

Shogoin turnip becomes very tender when cooked and goes well with miso soup.

Ingredients (4 servings)

Shogoin turnip* 200 g
Shredded seaweed 2 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

* Shogoin turnip: a variety of turnip grown in Kyoto.

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Shiro

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Cut the Shogoin turnip into wedges.
  2. Boil the Shogoin turnip in the dashi stock until tender.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the shredded seaweed on top.

★ A Note

Shogoin turnip is used for senmai-zuke (pickled thin-sliced turnip) in a particular season. Enjoy sweet and juicy Shogoin turnip in miso soup.

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