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- 2 tablespoons untoasted sesame oil (or another neutral-flavored oil)
- 2 tablespoons very finely minced or grated fresh ginger
- 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
- 1/4 cup 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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