No Need for Dashi Turnip Green & Soy Milk Miso Soup

• 1 stem Turnip greens
• 1/4 Onion
• 1/2 packet Shimeji mushrooms
• 2 slice Sliced ginger
• 1 tsp Sesame oil
• 250 ml Water
• 150 ml Soy milk
• 1/2 tbsp Barley miso
• 1/2 tsp Soy sauce
• 1/2 tsp Salt
• 1 tsp White sesame seeds

1. Cut the turnip greens into 5 cm long pieces, thinly slice the onion, and finely chop the ginger.
2. Untangle the shimeji mushrooms.
3. Add some sesame oil to a pan and start to heat.
4. When the oil has warmed a little, add the ginger.
5. Once you can start to smell the ginger, add the onion, turnip greens and shimeji mushrooms in that order and stir fry.
6. Sprinkle some salt on top.
7. Add the water and boil until the the turnip greens have softened.
8. Mix the miso into the soy milk and add this mixture to the mixture from Step 4.
9. Once everything is warmed through, it's done!
10. Serve in a dish and sprinkle some white sesame seeds on top.
11. Soy milk tends to separate so make sure not to boil the mixture at any point!
12. It's ok if the edges of the mixture are bubbling just a little bit though.

greens, onion, packet, ginger, sesame oil, water, milk, barley, soy sauce, salt, sesame seeds

Taken from cookpad.com/us/recipes/152275-no-need-for-dashi-turnip-green-soy-milk-miso-soup (may not work)