Daikon and miso make a classier soup pairing. Since I only had turnips, I decided to try out this soup with turnips to see how it would turn out. As it turned out, turnips make a great stand-in and actually produces a mildly sweeter broth. The flesh is a little denser than daikon when fully cooked. This is a simple soup that can be done in 20 minutes and doesn't require broth preparation.
Ingredients
Oil
2 turnips or 1 daikon
6 cups water
1/4 cup miso, preferably white
Cilantro, several spring (*or turnip greens)
2 eggs, beaten*
Sugar, if needed
*For a vegan option, you can leave out the egg, but use a more assertive green like turnip greens and add the greens when the turnips are halfway cooked.
1. Wash the turnips. Remove the greens if they're attached. Peel and cut into 1/4" thick slices.
2. Heat up oil in the pan, then add the turnips and let them cook over medium heat without much stirring. When the pan begins to brown add a little bit of water at a time.
3. Once the turnips are nearly fully cooked through add the rest of the water and bring to a boil.
4. Upon boiling, turn the heat to low, and stir in the miso. Turn off the heat immediately, and swirl in the egg.
5. Taste for seasoning. Add 1/2 tsp of sugar if needed. Garnish with cilantro.
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| (I used scallion greens here) |
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