• 2servings
  • 20minutes

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Nutrition Info . . .

VitaminsB1, B6, H
MineralsFluorine, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (10cm) strip kombu (Japanese seaweed), soaked

  2. 2 small early white turnips, peeled but with leaves reserved

  3. 50g miso paste (fermented soya bean)

  4. 1 tablespoon sake (rice wine)

  5. 1 tablespoon mirin (sweet cooking rice wine)

  6. 3 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Peel the baby turnips, reserving the leafy tops for the soup.

  2. In a pot, bring the kombu and water to the boil; add peeled turnips and simmer over medium heat until tender.

  3. In a small pot, combine the miso paste, sake, mirin and sugar; cook on low heat, stirring constantly until miso thickens.

  4. Once turnips are cooked, remove from water and place each one in a serving bowl. Briefly boil turnip greens in the turnip water, then add miso mixture. Pour over turnips. Serve hot.


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