Sweet Miso Soup With Baby Turnips

• 2 cups warm water, or to taste
• 1 (4 inch) piece kombu (seaweed)
• 2 small baby white turnips, peeled, with leaves reserved
• 3 1/2 tablespoons miso paste
• 3 tablespoons white sugar
• 1 tablespoon sake (rice wine)
• 1 tablespoon mirin (sweet cooking rice wine)

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.

warm water, white turnips, miso paste, white sugar, sake, mirin

Taken from www.allrecipes.com/recipe/255030/sweet-miso-soup-with-baby-turnips/ (may not work)