Peel the turnips and cut into 4 strips vertically. Mince the garlic and cut the chicken breast into bite-sized pieces. Flavor with salt and pepper, and coat with flour.
Add the olive oil and garlic to a pot and cook on medium heat. Once the garlic becomes aromatic add the turnips and cook. Once they become transparent add the ★ ingredients, put the lid on, and simmer to soften.
Start boiling your spaghetti here.
Once the turnips from Step 2 have softened, add the chicken from Step 1 and simmer until evenly cooked. Add salt while checking the flavor of the yuzu pepper, and add coarsely-ground black pepper last.
Boil the spaghetti al dente, and drain thoroughly. Transfer to a serving dish and pour the turnip soup from Step 4 over it. Top with green onions and it's complete.
If you like, you can top it with virgin olive oil just before eating. It is also delicious.
Story Behind this Recipe
I thought of this as a delicious way to bring out the gentle flavor of turnips.
Be sure to boil the spaghetti al dente. Please adjust the amount of yuzu pepper as you like. I feel that using dashi stock and consomme makes for a soft flavor, so I use these two together to make the soup. It's also delicious if you substitute pork for chicken.