Cut the turnip greens into 5 cm long pieces, thinly slice the onion, and finely chop the ginger. Untangle the shimeji mushrooms.
Add some sesame oil to a pan and start to heat. When the oil has warmed a little, add the ginger.
Once you can start to smell the ginger, add the onion, turnip greens and shimeji mushrooms in that order and stir fry. Sprinkle some salt on top.
Add the water and boil until the the turnip greens have softened.
Mix the miso into the soy milk and add this mixture to the mixture from Step 4. Once everything is warmed through, it's done! Serve in a dish and sprinkle some white sesame seeds on top.
Soy milk tends to separate so make sure not to boil the mixture at any point! It's ok if the edges of the mixture are bubbling just a little bit though.
Story Behind this Recipe
This is a recipe I thought of to use some turnip greens that I got. I just tried using whatever was lying around my kitchen. The soup turned out sweet and delicious and has become one of my favourite recipes.
It's ok just to quickly stir-fry the vegetables. You can try using komatsuna spinach, daikon leaves, or bok choy instead of turnip greens if you like, the recipe will still work!