Last word on the roots of summer: Japanese style vegetarian soup

Summer Roots and Noodle soup
About those Hakurei/salad/Tokyo turnips and scallions, I forgot to mention an easy, tasty, change of pace summer soup you can make of them.  And quickly thanks to Trader Joe's Miso Ginger Broth. I get this boiling and then toss in 2 turnips chopped into quarters and sliced into little pieces, 3 small carrots peeled and thinly sliced, 4 scallions diced and a slice of ginger grated. When I can find burdock root--a blood purifier, I peel and thinly slice it and throw it in too because this is a Japanese style soup and they use burdock root.  Add a tbsp Tamari or soy sauce, reduce heat to low and let cook until the roots are soft, about 12 minutes.  Now if you have any other veggies on hand, like say a few extra shelling peas or broccoli florets, or a few extra greens like kale, spinach or broccoli rabe, toss them in now and cook another 3 minutes. (Also, if you like tofu you can put it in with the extra veggies.) Turn off the heat.

Make noodles according to package instructions, drain and put into your soup serving bowls. Ladle the root vegetable soup over them, garnish with freshly chopped cilantro and enjoy. Lo cal, hi nutrition and a different taste.