I am probably not the best example of someone who moderately eats miso.
That said, I rinse and/or scrub the turnips but do not peel them, then I soak the paper thin turnip slices in ice water (for maximum crunch and coldness).
Here’s the miso I love:
(“white” and sweeter, usu eaten in springtime)
(“red” and uh “heartier”?, usu eaten in winter)
(I have been eating miso for over half a century and I am kinda picky. Find a miso you like, and use that one. Don’t take my word for it! As with all fermented things, please do not subject them to high heat, or all the nice little friendly microbes there to help us be healthy will be killed. This is part of why I like it in salad dressings and dips, raw.)
Put a little (like the size of a green pea) bit of miso on each of the the drained cold sliced turnips. It helps if they are at least dry on the side that gets miso’d.
I have a friend who likes to put a bit of umeboshi paste on hers. It’s good too! My mouth is watering as I write this.
Goes nice with a beer (I am told), or kombucha.
Another Chinese who says “don’t take my word for it” is Aunt Dai in Montreal–her restaurant’s menu is so matter-of-fact, she reminds me of my Chinese aunties:
It’s a fun read.