365 Days Miso Soup
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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.
Directions
- Cut the Shogoin turnip into wedges.
- Boil the Shogoin turnip in the dashi stock until tender.
- 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.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
