img_2014_11_17_01618-540x473Serves: serves 3-4 as a side,
for the dashi:
  • a piece of dried kombu, about 2×3 inches
  • 4 cups water
for the soup:
  • 4 cups dashi
  • 3-4 tablespoons white miso paste
  • 1 teaspoon grated ginger
  • ¼ cup chopped scallions
  • ½ cup sliced shiitake mushrooms
  • 4 small turnips, quartered
  • ½ chopped carrots
  • ½ cup firm tofu cubes
  • optional: add 4 oz. cooked soba noodles
  • optional: 1 cup chopped turnip greens
  • a few teaspoons soy sauce or tamari
  1. Make the dashi: gently rinse the kombu piece. Place it in a medium pot with 4 cups water. Gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter. Once the kombu piece is soft, remove it and bring the water to a boil for just a few minutes.
  2. Reduce heat again and add 1 cup more water. In a small bowl, stir the miso paste together with some of the hot dashi water (until it’s not clumpy), then stir to incorporate it into the soup broth.
  3. Add the ginger, scallions and shiitakes, turnips and carrots and simmer on low until the turnips are soft and fork-tender (about 35-40 minutes). Note: If your soup is too thick, add 1-2 cups more water until it is a thinner consistency.
  4. Add the tofu and cooked soba noodles. Taste and adjust seasonings, adding a few teaspoons of soy sauce if you like.
  5. Store leftover soup in the fridge for 3-4 days (like most soups, it gets better after it sits for a day or two).
In this recipe I used King Soba brown rice noodles (which are gluten free). I also like Eden’s soba noodles, although I find the 100% buckwheat noodles get a little too clumpy.

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