When that first gust of cool, autumn air rushes through my nose, it freezes my brain with only one thought on my mind – Miso Soup.
Miso soup is my staple soup this time of year when I need a delicious, nourishing dish that will warm me right up. The umami combination of miso paste (fermented soybeans) dissolved in vegetable stock – or dashi* – is rich in enzymes, amino acids, minerals, and many other nutrients.
In this recipe, I used red miso paste which has a deep flavor because of its long fermentation process. I recommend red miso paste for this soup, but feel free to use whatever type you have ready in your kitchen.
What I especially love about miso soup is that it makes a wonderful base for adding in simple, seasonal ingredients. This recipe features small Japanese white turnips (hakurei turnip), which I found at our Local Roots Food Co-op. They are becoming popular with local growers in the US, so you should be able to find them at your co-op or farmer’s market.
Japanese turnips are pastel white, and have a mild, fresh taste, with hints of nutty, sweet, earthy flavors. The golf ball sized turnips can be enjoyed both raw and cooked. I love to slice them into fresh salads, or add them into vegetarian stir-fries or soups.
The edible green tops are absolutely delicious too!
To complete this recipe for Miso Soup with Japanese Turnips (Kabu no misoshiru), I sprinkled in our Japanese Seaweed Seasoning (Furikake) - a blend of toasted sesame with nori & dulse flakes. A truly simple way to add a savory crunch to your homemade Japanese dishes.
Miso Soup with Japanese Turnips (蕪の味噌汁)
by Season With Spice
Serves 2-3
Ingredients:
1 bunch (5-6) of small Japanese white turnips – turnips thinly sliced, and turnip greens chopped
2.5 cups vegetable or mushroom stock (or dashi*)
2 tbsp red miso paste
Dashes of Season with Spice’s Japanese Seaweed Seasoning (Furikake)
Method:
1. In a soup pot, bring the vegetable stock (or dashi*) to a simmer. Add in the sliced turnips. Cook for about 1-2 minutes, or until the turnips are just tender.
2. Turn heat to low. Add in the miso paste, and stir until dissolved. Add in the turnip greens and simmer until just warmed through. Have a taste to see if you need to add in more liquid or miso paste. Turn heat off, and ladle soup into bowls. Finally, top with our Japanese Seaweed Seasoning (Furikake). Enjoy!
Notes:
* Traditional miso soup uses dashi stock, which is generally made from a combination of kombu (kelp) and bonito flakes, along with a few other ingredients. If you would like to try making your own batch of dashi stock, you can find a delicious, homemade dashi recipe from our friend’s website at Just One Cookbook.
by Season With Spice
Serves 2-3
Ingredients:
1 bunch (5-6) of small Japanese white turnips – turnips thinly sliced, and turnip greens chopped
2.5 cups vegetable or mushroom stock (or dashi*)
2 tbsp red miso paste
Dashes of Season with Spice’s Japanese Seaweed Seasoning (Furikake)
Method:
1. In a soup pot, bring the vegetable stock (or dashi*) to a simmer. Add in the sliced turnips. Cook for about 1-2 minutes, or until the turnips are just tender.
2. Turn heat to low. Add in the miso paste, and stir until dissolved. Add in the turnip greens and simmer until just warmed through. Have a taste to see if you need to add in more liquid or miso paste. Turn heat off, and ladle soup into bowls. Finally, top with our Japanese Seaweed Seasoning (Furikake). Enjoy!
Notes:
* Traditional miso soup uses dashi stock, which is generally made from a combination of kombu (kelp) and bonito flakes, along with a few other ingredients. If you would like to try making your own batch of dashi stock, you can find a delicious, homemade dashi recipe from our friend’s website at Just One Cookbook.
