Tamagawa Salad

Ingredients

2 turnips (かぶ) with leaves, carefully washed
4 cups (800cc) prepared dashi soup stock
2 osaji miso paste

Steps

1. Separate leaves from radishes. Peel the radishes. Cut radishes into a comb shape, 7-8mm wide each. Use some of the leaves, cutting them into 3-4cm long each.
2. Prepare soup stock.
3. Cook radishes for 5-6 minutes, until slightly soft. Add leaves and cook a little bit longer.
4. Turn off stove. Dissolve 2 osaji miso paste (1 large scoop), using serving spoon and a small bowl to dissolve the paste.
5. Serve.