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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Spring Turnip and Baked Flat Wheat Gluten Cake Miso Soup
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Spring Turnip and Baked Flat Wheat Gluten Cake Miso Soup
Soft and white spring turnips go well with mixed miso.
Ingredients (4 servings)
| Small spring turnips | 2 |
|---|---|
| Ita-fu (Baked flat wheat gluten cake) |
1/2 piece |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso
(Living Mixed Miso)
Directions
- Cut the leaves off the spring turnips with 1-cm stalks left and cut each of them into 6 wedges. Rehydrate the ita-fu in water.
- Boil the spring turnips in the dashi stock until tender. Add the ita-fu and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Enjoy spring turnips without peeling their skin.
