Miso Soup with Turnips

A Comforting Bowl with the Sweetness of Turnip and the Richness of Miso

“A touch of Hatcho miso enhances the natural sweetness of the turnips.”
[Ingredients] (Serves 3–4)
  • Turnips with greens attached・・・2–3 small (or 1 large)
  • Aburaage (fried tofu pouch)・・・1 piece
  • Dashi packet・・・1 packet
  • Miso・・・to taste
  • Hatcho miso・・・about 1 tsp (optional)
  1. Separate the turnip roots and greens. Peel the roots and cut them into bite-sized pieces. Cut the greens into 3cm lengths.
  2. Pour hot water over the aburaage to remove excess oil, cut it in half lengthwise, then slice into thin strips.
  3. Add water, the dashi packet, and the turnip roots to a pot and bring to a boil.
  4. Once the turnips become tender (about 5 minutes after boiling), add the aburaage and turnip greens, and simmer for about 1 minute.
  5. Turn off the heat and dissolve the miso (including the Hatcho miso, if using) into the soup.
☆Tip☆
Adding a small amount of Hatcho miso gives the soup extra richness and enhances the natural sweetness of the vegetables.

*This recipe uses the freshly made “Suruga Bay Blend” dashi packet. Other types of dashi may also be used.