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We hope you got insight from reading it, now let’s go back to meat-stuffed turnip in soup recipe. To cook meat-stuffed turnip in soup you need 11 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Meat-Stuffed Turnip in Soup:
- Get 2 large Turnips
- Use 50 grams Ground pork
- Use 1 dash Carrot
- Get 1 piece Ginger
- Provide 1/2 bunch Enoki mushrooms
- You need 1 Turnip greens
- Get 600 ml Dashi stock
- Use 1 tbsp Sake
- Take 1 tsp + 1 pinch Salt
- Provide 1 tsp Katakuriko
- Prepare 1 dash Pepper
Instructions to make Meat-Stuffed Turnip in Soup:
- Peel the turnips, scoop out the center with a spoon, and cut a slice off the bottoms to make them flat (don't throw out what you scooped out).
- Use the discarded scraps of turnip by mincing. Add a bit of the turnip greens, chopped up into 5 mm pieces.
- Finely chop the carrot and grate the ginger. Mix in a bowl with the turnip parts, pork, katakuriko, salt and pepper with your hands.
- Stuff the filling into the hollowed out turnips. Mound any leftover filling on top and form into a dome.
- Cut the enoki mushrooms and turnip greens into easy to eat pieces.
- Put the dashi stock, sake, and 1 scant teaspoon of salt into a pot, and place the stuffed turnips carefully into it. Cover with a lid. Start cooking over high heat, and when it comes to a boil, turn the heat down to low and simmer for 15 minutes.
- Add the enoki mushrooms and turnip greens, simmer for another 5 minutes and it's done!
- Transfer to serving bowls and enjoy while piping hot. It's also delicious with a little shichimi spice scattered on top.
Serve it as a starter or side Puree the soup in the pan using an immersion blender or transfer to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) This is a wonderful soup and great comfort food on a cold night. It's just the thing for a cold too! Allow pasta to cook al dente. This simple turnip soup uses turnip greens too - perfect if you're lucky enough to get turnips with their greens still attached. Let the turnips and potatoes simmer in the slo cooker all day long, making a creamy, velvety soup.
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