Recipes & Cooking Recipes by Ingredient Chicken Chicken & Pasta Miso Noodle Bowls with Turnip Greens Be the first to rate & review! Though often discarded, the green tops of turnips pack in spicy, full-flavored goodness. By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke, a culinary expert with The Better Homes and Gardens Test Kitchen, is passionate about food and cooking. Her unique background as both a food scientist and a culinary contributor allows her to blend her passions for both educating readers and creating tasty content. Learn about BHG's Editorial Process Updated on August 4, 2022 Rate PRINT Share Close Photo: Kelsey Hansen Cook Time: 18 mins Hands On Time: 20 mins Total Time: 38 mins Servings: 4 Yield: 7 cups + 2 cups tofu Jump to Nutrition Facts Ingredients 1 12-14 ounce pkg. extra-firm tofu 2 tablespoon olive oil 2 medium turnips, peeled and chopped (3 cups) 2 carrots, peeled and thinly sliced ½ cup chopped onion 1 tablespoon finely chopped fresh ginger 4 cloves garlic, minced 8 cup roughly chopped turnip greens, thick stems removed (1 lb.) 3 cup low sodium vegetable broth 6 tablespoon white miso paste 1 ½ tablespoon spicy brown mustard 1 ½ teaspoon sugar ¾ teaspoon crushed red pepper 4 ounce dry soba noodles 3 tablespoon rice vinegar 1 tablespoon toasted sesame seeds Directions Drain a 12- to 14-oz. pkg. extra-firm tofu. Cut block in half horizontally. Let stand on several layers of paper towel to dry 5 minutes. Cut each half into 3/4- to 1-inch cubes. In a 12-inch cast-iron skillet heat 1 Tbsp. olive oil over medium-high. Add tofu cubes and cook on one side about 3 minutes or until browned and slightly crisp. Gently stir tofu and continue cooking until all sides are browned and slightly crisp. Remove tofu from pan; set aside. In the same skillet heat remaining 1 Tbsp. oil over medium-high. Add turnips, carrots, onion, and ginger; cook about 8 minutes or until tender and beginning to brown, stirring occasionally. Add garlic; cook and stir 1 minute more. Add turnip greens, a handful at a time, stirring until wilted after each addition. In a large saucepan add broth, miso paste, mustard, sugar, and red pepper flakes. Bring to boiling; add soba noodles and cook 6 minutes. Stir in vinegar. Divide noodles and broth among 4 bowls. Top with turnip mixture and fried tofu. Sprinkle with sesame seeds and additional crushed red pepper. Washing turnip greens Submerge turnip greens in water several times. Thoroughly rinse with fresh water to remove small grit. Rate It Print Nutrition Facts (per serving) 401 Calories 14g Fat 54g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 401 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 1218mg 53% Total Carbohydrate 54g 20% Total Sugars 14g Protein 17g 34% Vitamin C 72.4mg 80% Calcium 378mg 29% Iron 4.4mg 24% Potassium 781mg 17% Folate, total 197.4mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.