Ingredients:
4 cups water
1 teaspoon sesame oil
1/2 cup kombu
1 small onion, diced 1/4'
1 clove garlic, diced
1 bunch Japanese turnips, sliced thinly 1/4'
1/2 cup snow peas
2-3 tablespoons miso
2 scallions, sliced thinly
Method:
Heat oil in bottom of small pot, add onion, garlic, and kombu and cook for about a minute stirring frequently. Add water and bring to a boil over a high flame. Add turnips and cover. Reduce heat to low and simmer twenty minutes. Drop snowpeas into soup and simmer three to four more minutes. Turn off heat and dissolve miso in 1/2 cup water and add to pot. DO NOT BOIL again once miso has been added. Garnish with chopped scallions and serve hot.
Miso Soup with Baby White Turnips, Snap Peas and Scallions
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