Ginger-Garlic Miso Soup With Turnip Greens

You can use the entire turnip rather than just the greens in this recipe: Thinly slice the raw root and garnish each bowl of soup with a small handful just before serving.

Miso soup with turnip greens

Makes four servings
Prep time: 10 minutes
Cook time: 15 minutes

2 tbs. untoasted sesame oil (or another mild-flavored oil)
2 tbs. finely minced or grated ginger
2 cloves garlic, finely minced
6 green onions, white and green parts separated, finely chopped
1 small bunch turnip greens, stems and central ribs removed and finely chopped, leaves shredded or left whole if small
5 cups water or low-sodium vegetable broth
4 tbs. white miso paste
8 oz. firm tofu, cubed

Place a medium-size pot over medium heat and add sesame oil. Once the oil is shimmering, add the ginger, garlic, white parts of the green onions, and the chopped turnip stems and ribs. Sauté, stirring occasionally, until the white parts of the green onions are nearly translucent and the pieces of stems and ribs are tender, about five to seven minutes.

Add the water or broth and raise the heat to medium-high. Once the mixture is hot, but not boiling, place the miso in a small bowl and whisk in about 1 cup of the hot liquid to make a slurry. Add the slurry to the pot and stir. Turn off the heat, leave the pot on the burner, and add the green parts of the green onions, shredded turnip leaves, and tofu. Let it stand for a moment to heat everything through and wilt the greens, then serve immediately.

is an Experience Life senior editor.

Photography by Penny De Los Santos

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