A richly flavored braise using lemon, miso, and ginger as a base. White miso is traditionally used in the summer, so a fall or winter dish would benefit from a darker miso (or not). I think that other citrus, orange or lime could work here. Other greens can sub for the kale, and other roots, radish, daikon, celeriac, to name a few, for the turnips and/or carrots. You can chunk the lemon or thinly slice it; the pulp is quite tasty, so serve it with the vegetables, if you like.

Boiling miso will destroy its active enzymes, so if you want to maintain some of the miso’s integrity, use 2 T in the braise, then add 2 T mixed with some water to the finished dish once it’s off the heat.

1 c water or vegetable broth
1/2 to 1 lemon, cut into pieces or thinly sliced
2 t finely chopped, peeled fresh ginger or 1/4 t powdered ginger
4 T (white) miso, divided if you like
1 c sliced or diced carrots
1 c sliced or diced Japanese turnips
1 bunch kale, or other greens, stemmed if necessary and chopped
ground black or white pepper

1. Put the water or broth, lemon, ginger, and miso in a wide saucepan or deep skillet. Bring to a simmer, stirring to dissolve the miso.

2. Add the carrots and turnips and simmer until the vegetables are nearly tender. Add the kale and cook until the vegetables are tender, or to your preference. If there’s a fair amount of liquid still in the pan, increase the heat to reduce it, if you like. Stir in some ground pepper, and serve.