I’ve had this miso soup in the queue for a little while now. Which isn’t normally the way I work, but I knew this humble healthy soup would get little love in between all of the sparkly & sprinkl-ey holiday recipe madness. So I saved it especially for this week – otherwise known as the soupiest, salad-iest week on the internet.
Turnips are a little new for me. I can’t say that I ever didn’t like them, but I never really went out of my way to eat them. Lately, they’ve been catching my eye at the farmers market, and I haven’t been able to get enough. Pink, white, roasted… but I especially like them simmered down into soups like this one. Their bitterness subsides as they soften and soak up the broth.
Oh, and not pictured here – are those beautiful turnip greens that I chopped up, set aside, and sadly left out of the photo above (oops). Add them (or any other greens you like) during the last 10 or so minutes of the simmering time – just long enough for them to wilt. And like most soups, this one gets better the longer it sits. (It was especially good around day 2 or 3, and it reheats perfectly).
- a piece of dried kombu, about 2x3 inches
- 4 cups water
- 4 cups dashi
- 3 to 4 tablespoons white miso paste
- 1 teaspoon grated ginger
- ¼ cup chopped scallions
- ½ cup sliced shiitake mushrooms
- 4 small turnips, quartered
- ½ chopped carrots
- ½ cup firm tofu cubes
- 4 ounces cooked soba noodles (optional)
- 1 cup chopped turnip greens (optional)
- A few teaspoons soy sauce or tamari
- Make the dashi: gently rinse the kombu piece. Place it in a medium pot with 4 cups water. Gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
- Reduce heat again and add 1 cup more water. In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
- Add the ginger, scallions and shiitakes, turnips and carrots and simmer on low until the turnips are soft and fork-tender (about 35-40 minutes). Note: If your soup is too thick, add 1-2 cups more water until it is a thinner consistency.
- Add the tofu and cooked soba noodles. Taste and adjust seasonings, adding a few teaspoons of soy sauce if you like.
- Store leftover soup in the fridge for 3 to 4 days.