Pearly white turnips are in season in the cold months in Tokyo and I make this Andoh “house special” often. A simple, nutritious and delicious soup.
Heat the soup stock in a saucepan and season it with the soy sauce and salt. Peel the turnips and quarter them, and save
In a separate bowl, dissolve the bean paste in a bit of the hot seasoned stock. Pour the dissolved paste into the saucepan and stir to distribute. Continue to cook the soup for 2–3 minutes over low heat.
Blanch the green leaves in boiling salted water for less than a minute; they should be barely wilted and bright green. Drain the leaves and squeeze out any excess moisture before chopping them coarsely. Add the leaves to the soup, heat through and serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.