I want to share my family’s ‘Ginger & Turnip Soup’ recipe. It is absolutely easy to make, and I guarantee it is a comforting and heart-warming soup. When you go grocery shopping next time, if you find a juicy Turnip, get one and try this soup. I enjoyed the meltingly soft Turnip in the thickened soup with freshly cooked Rice today.


2 Servings


1 medium size Turnip *about 400g
2 cups Chicken Stock *OR 2 cups Water and 2 teaspoons Asian Chicken Bouillon Powder
1 tablespoon Sake (Rice Wine)
1 small piece Ginger *about 1 teaspoon when grated
2 teaspoons Soy Sauce
Salt & White Pepper *optional
1 tablespoon Potato Starch *mixed with 1 tablespoon Water
1 Spring Onion *finely chopped

  1. Peel Turnip and cut into bite-size pieces. *Note: DO NO cut too small. Slightly larger is better.
  2. Place Turnip, Chicken Stock and Sake (Rice Wine) in a saucepan, bring to the boil over medium heat, cover with a lid, and cook for 5 to 10 minutes OR until Turnip is soft. It won’t take long.
  3. Add grated Ginger and season with Soy Sauce. Add Salt and White Pepper if required. I didn’t add Salt today.
  4. Mix Potato Starch and Water, gradually add it to the boiling soup as you gently stir, and the soup should instantly thicken. Add finely chopped Spring Onion and the soup is ready.