Sweet Miso Soup with Baby Turnips

"A flavorful Japanese soup, made with soft-boiled turnips and a sake, miso paste, and kombu (seaweed) stock. Serve hot."
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44 m servings 178 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1194 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.
  2. Bring water to a boil. Add turnips; simmer over medium heat until tender, about 10 minutes. Transfer turnips to 2 serving bowls. Place reserved leaves in the hot water; cook until wilted, 1 to 2 minutes. Divide leaves and cooking water between bowls. Discard kombu.
  3. Combine miso paste, sugar, sake, and mirin in a small pot over low heat. Cook, stirring constantly, until thickened, 3 to 5 minutes. Pour over turnips in the bowls.


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