Miso Tahini Soup
Ingredients
The soup base
-
1
small-medium
delicata squash
-
1
medium
white turnip
-
4
cups
water
-
4
tablespoons
white miso
-
ΒΌ
cup
tahini
-
1
zest
lemon
For serving
-
~3
cups
cooked brown rice
-
1
whole
avocado
-
1
bunch
chives
-
to taste
none
toasted nori
-
to taste
none
toasted sesame seeds
Instructions
- Prepare the squash and turnip by seeding and slicing the delicata squash, and peeling and cutting the turnip into pieces.
- In a large pot, combine the squash, turnip, and water, then bring to a gentle boil.
- Simmer the vegetables until tender, about 15 minutes, then remove from heat.
- Cool the pot slightly, then whisk a few tablespoons of hot water with the miso in a separate bowl to thin it out.
- Stir the thinned miso back into the pot along with the tahini and lemon zest, adjusting the flavor as needed.
- To serve, place a scoop of brown rice in each bowl, add the squash and turnips, and ladle the broth over the top.
- Garnish with avocado slices, minced chives, crumbled nori, and sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
0mg
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