Japanese Turnip White Miso Soup
Ingredients (Serves 4)
4 Japanese Little Turnips 'Kokabu'
1/4 cup White Miso
1. Discard turnip stems and coarsely chop leaves. Cut the turnips into quarter from top to bottom and peel the skin.
2. Put dashi and turnips into the pot. Turn on the heat to medium.
3. When it comes to boil, skim off the scum. Cook over a low heat for about 10 min.
4. Remove pan from the heat and dissolve the miso into the soup.