Ginger-Garlic Miso Soup with Turnip Greens
This quick version of miso soup includes an untraditional ingredient – turnips!
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Miso soup is generally made with a base of dashi—broth made from steeping kombu and bonito flakes, often overnight. This miso soup is a quickie version and, while it isn’t traditional, it’s very tasty all the same. If you’re inclined to use the whole turnip instead of just the greens, thinly slice or grate the raw root and use it to garnish the top of the finished dish.
Recipe Type: Soup
Author: Cooking with Scraps by Lindsay-Jean Hard
- 2 tablespoons untoasted sesame oil (or another neutral-flavored oil)
- 2 tablespoons very finely minced or grated fresh ginger (see box)
- 1 or 2 garlic cloves, very finely minced
- 5 or 6 green onions, white and green parts separated, each finely chopped
- 1 small bunch turnip greens, stems and central ribs removed and finely chopped, leaves shredded or left whole if small
- 5 cups mild-flavored low-sodium vegetable broth (or water—the soup will have plenty of flavor)
- 1/4cup white miso paste
- 4 to 8 ounces firm tofu, cubed
- Place the sesame oil in a medium-size pot over medium heat. Once the oil has warmed up, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems. Sauté, stirring occasionally, until the white parts of the green onions are nearly translucent and the turnip stem pieces are tender, 5 to 7 minutes.
- Add the broth to the pot and raise the heat to medium-high. Once the broth is very hot, but not boiling, place the miso in a small bowl, whisk in about 1 cup of the hot broth to make a slurry, then add that mixture back to the pot. Turn off the heat, but leave the pot on the burner, and add the green parts of the green onions, shredded turnip greens, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately.
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