Ginger Miso Soup with Soba & Turnips - The Conservation Foundation

Ingredients

• a piece of dried kombu, about 2×3 inches
• 4 cups water
• 4 cups dashi
• 3 to 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
• 4 ounces cooked soba noodles (optional)
• 1 cup chopped turnip greens (optional)
• A few teaspoons soy sauce or tamari