Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, turnip and maitake miso soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Boil the dashi stock, and add the turnips. Once it's boiled again, turn down the heat to low and skim the scum on the surface. Add the maitake to the pot and dissolve the miso into the soup. Turn the heat off once the miso is dissolved.
Turnip and Maitake Miso Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Turnip and Maitake Miso Soup is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook turnip and maitake miso soup using 5 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Turnip and Maitake Miso Soup:
- Get 4 Turnips
- Take 1/2 packages Maitake mushrooms
- Get 1 Daikon radish sprouts
- Get 50 grams, (to taste) Awase miso (or your favorite red or white miso)
- Prepare 900 ml Dashi stock
The texture of turnip is soft and nice, and juicy thin fried tofu matches so well with sweet turnip! Ginger-Garlic Miso Soup with Turnip Greens This quick version of miso soup includes an untraditional ingredient - turnips! 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.
Steps to make Turnip and Maitake Miso Soup:
- Peel the turnip skin, and slice to about 1 cm thickness. Shred the maitake mushrooms by hands. Boil the dashi stock, and add the turnips. Once it's boiled again, turn down the heat to low and skim the scum on the surface. Add the maitake to the pot and dissolve the miso into the soup. Turn the heat off once the miso is dissolved.
- Serve the soup in a soup bowl, sprinkle the radish sprouts on the top, and it's done.
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. Add the miso after the turnips are well cooked. After adding the miso, do not boil the soup too much, or the fragrance and flavour will be reduced. Discard turnip stems and coarsely chop leaves.
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