Sweet Miso Soup with Baby Turnips

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

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

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

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.