Miso Tahini Soup Recipe
The miso tahini soup we had for lunch as we prepped for the Remodelista Holiday Market last weekend - it was simple, hearty, and restorative with brown rice, winter squash, and a creamy miso-tahini broth. Avocado, lemon zest, toasted nori, and chives kept things lively and beautiful up top.
Last weekend we took our little shop project, QUITOKEETO, to the Remodelista Holiday Market. It took place at the Heath Ceramics factory, and it was the first time we've done anything "out in the wild" related to the shop. So exciting! We brought a small assortment of items, had amazing neighbors on either side (hi Adele! hi Tracy!), and spent the day on the south side of Heath's incredible production floor, directly across from the massive tile kilns. A big thank you to Sarah, Julie, Alexa, and the rest of the Remodelista crew for having us, and to Heath for hosting. It was much fun meeting readers, customers, and all the artisans & designers at the market - heartfelt thanks to all of you who turned out. Needless to say, we prepped for the market the preceding day, and Tina made this beauty of a soup for lunch (a lot of times we take turns cooking lunch, or all cook together)...I suspect you'll love it as much as I did. It's simple, hearty, and restorative with brown rice, winter squash, and a miso-tahini broth. Then there's avocado, lemon zest, toasted nori, and chives to kept things lively and beautiful up top.
Before I move on to a few shots from this weekend, I'll say a few more things about the soup. The broth is a lovely, creamy quick broth - its rich nuttiness is thanks to the inclusion of tahini. We served the vegetables and broth over brown rice, but you can certainly take it in other directions. You could serve it over soba, or with tofu, or take your bowl in a different direction entirely - with cooked beans or chickpeas, or(!) farro with a poached egg....
The night before the market I blocked out what our table might look like on my kitchen island (above) - books, honey, perfume, knives, chocolate, etc....And you can see how it look at the actual market (below)...
This was the view from our neighborhood as people were starting to set up in the morning. It was fascinating to watch the production floor transform into an fantastic market bustling with people. Already looking forward to next year. In the meantime, enjoy the soup (thank you T!) and have a wonderful holiday everyone. xo -h
Premium Ad-Free membership includes:
-Ad-free content
-Print-friendly recipes
-Spice / Herb / Flower / Zest recipe collection PDF
-Weeknight Express recipe collection PDF
-Surprise bonuses throughout the year
Miso Tahini Soup
Kabocha squash is an alternative to delicata squash here. Or any winter squash, really. And the recipe calls for white miso here, but you can certainly experiment with another type of miso, or a blend. Just keep in mind some are much saltier (and stronger) than others, so add gradually if you're unsure.
1 small-medium delicata squash, seeded and sliced into 1/4-inch crescents
1 medium white turnip, peeled and cut into 3/4-inch pieces
4 cups water
4 tablespoons white miso, or to taste
1/4 cup tahini
zest of one lemon~3 cups of cooked brown rice
1 avocado, sliced
1 bunch of chives, minced
toasted nori (or kale), crumbled, for serving
toasted sesame seeds
Add the squash and turnips to a large pot, cover with the water, and bring to a gentle boil. Simmer until the vegetables are tender, about 15 minutes. Remove the pot from the heat and let it cool just slightly. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso (to thin it out a bit--this step is to avoid clumping). Stir the thinned miso back into the pot along with the tahini, and lemon zest. At this point, taste, and adjust the broth to your liking, it might need a bit more miso (for saltiness)...or more tahini.
To serve, place a generous scoop of rice in each bowl along with some of the squash and turnips. Ladle broth over the vegetables, and finish with a few slices of avocado, a sprinkling of chives, toasted nori, and sesame seeds.
If you have leftovers and need to reheat the soup, you'll want to do so gently, over low heat, to preserve the qualities of the miso.
Serves 4.
Prep time: 10 minutes - Cook time: 15 minutes
Comments are closed.
Apologies, comments are closed.
Comments
I just made this dish tonight using kabocha pumpkin and daikon for the turnip. It was absolutely divine and the delicate flavors of all of the parts really shined. So delicious and slightly rich and almost unexpectedly so.
That soup looks totally delish and it was great to meet you in person last weekend! I’m hoping that the person I bought the chocolate for will want to share it 😉
HS: Likewise Alice! Happy new year, and thank you for stopping by to say hello. xo
I made this soup tonight and it was lovely. I also added some homemade shoyu marinated soft-boiled eggs which were a great touch. I would probably use a little less tahini next time, and I only used the zest of 1/4 of a lemon rather than a whole one, and it was perfect. Just a matter of taste on those changes! This was a really nice, hearty soup.
Had I known you would be there as Quitokeeto I would have tried to postpone the rescue pug pickup (aka Mae’s new bff.) to pick up that honey you are selling. Gold in a bottle! Happy New Year xoxo
I made the soup last night. Fabulous. Thank you.
What a clever soup, so many delicious flavors. I love delicata squash and miso. Though, that particular squash can be difficult to come by up here in Alaska. I will have to continue my search. We usually only have it for a few weeks. Thanks for sharing such a beautiful soup! 🙂
The love your use for turnip! I usually roast them and have never thought to use them in a soup.
Butternut, very interesting. And the ginger I’m sure works. Will have to try. Thanks for sharing.
This soup looks wonderful. I have to thank you for all of your wonderful ideas on how to serve soups and left overs. I used your ideas this evening for a wonderful dinner. I took a butternut, yam, carrot, ginger and coconut milk soup that was good on its own, but spectacular with thinly sliced kale, served over brown rice, with sauteed crimini mushrooms, bell peppers and onions–very tasty and filling. Thank you so much.
I just made this! I had all the ingredients (except the turnip), and I needed to make something quick. It was perfect, and delicious, and I could easily do it again! I substituted cilantro for the chives, and that worked too! (And, Nandita, I used brown basmati because that’s what I had.)
I’m not a frequent cook in my household, nor am I a blog talk-backer, but I just had to post because I was so pleased with this recipe!
Hi Heidi,
This soup looks amazing! Would Brown Basmati work too? Considering it is a lot more fragrant than the normal brown rice? Thanks!
Wow! I have all of these ingredients at home, and absolutely never would think to put them together (and in a soup, no less!). Will try.
This looks like a perfect warming and hearty soup, I love all the add-ins. The mix of miso and tahini sounds intriguing also, I’m going to have to give that a try soon!
Wow. I wish I had known about this market. I would have loved to go. This soup looks amazing too. Happy holidays to you, Wayne and your family! I hope we’ll see you soon.
HS: Hopefully they’ll do it again next year Lori – it’s a good time! xo
Loved chatting with you at the market, Heidi! It was a lovely way to spend an afternoon during my week in San Francisco. Thanks for advertising via Instagram – I never would have known about it otherwise. Will add this recipe to my post-Christmas list of simple, nourishing meals. I’m already over all the rich food!
HS: Likewise Allie! Hope the rest of your trip was fun as well. xo
hi heidi!! love the shout out. that was such fun. emailing you about a post-holidays date. xo
HS: It’s on! Can’t wait. 🙂
miso and sesame paste is a classic Japanese combination. One of my favorites is miso, tahini and mirin made into a paste and dolloped on tofu then baked.
market looks great. Would be amazing to see behind the scenes at Heath Ceramics!!!
I am not sure about combining miso with tahini. As the dish is Japanese in style, I would keep it that way, and provide creaminess in some other way. BTW, its summer here and we just made your Morrocan Carrot and Chickpea salad which is a favourite.
HS: Hi Francesca, I think part of the reason it works so seamlessly is because of the sesame base of tahini – sesame being so prominent in the Japanese pantry. You could certainly use one of the Japanese sesame pastes in place of tahini (or grind your own), but they’re less common here, the texture vary widely, whereas tahini is available at just about every grocer. Love that you made the carrot chickpea salad 🙂 xo
This looks perfect Heidi! I’m a tahini fanatic but haven’t added it to a soup base before. Definitely changing that pronto!
This looks perfect Heidi! I’m a tahini fanatic but haven’t added it to a soup base before. Definitely changing that pronto!
Great versatile broth base! I had everything on hand for the broth so I pulled this together for lunch this afternoon. I didn’t have squash or a turnip in the house, so I substituted with bunch of mixed wild mushrooms. Also swapped the rice for barley. Delicious!
That soup looks totally delish and it was great to meet you in person last weekend! I’m hoping that the person I bought the chocolate for will want to share it 😉
Of course, this is another beautifully creative recipe that I cannot wait to make. I love the avocado and nori inclusion. These small finishing touhes are what keep it special and interesting. Thanks for sharing Heidi!
I love all of the different garnishes for this, especially the nori!
I never had miso but your soup looks delicious. Happy Holidays to you and your family!
I’ve been following your blog for awhile now. Was at the Remodelista event last weekend and actually bought some of your WONDERFUL perfume – African Soliflore Ylang-Ylang (and I never buy perfume! seriously!). Luv it. Didn’t realize it was from you! What a nice surprise.
HS: So sorry I missed the opportunity to say hello Diane. But happy you like the perfume, Tammy really does a beautiful job with them. Thrilled one made its way to you. 🙂
squash, miso, nori, lemon, avocado, all together makes me want to jump up and down. And, a great sharing.
This recipe looks delicious and satisfying. I also love that it includes so many healthy ingredients. I’ll be trying this recipe soon. Thank you.
Oh my, this recipe so PERFECTLY fits all of my winter comfort soup-ing needs, as well as my recent obsession with cooking miso soups. A friend just showed me the Just Hungry site {http://justhungry.com/recipes} where I’ve been learning some good, authentic tricks…and now mixing things up a bit by adding tahini’s nuttiness and many of my favorite winter vegetables (and chick peas!) sounds amazing. Thanks for sharing this cozy deliciousness — it will be eaten!
What a splendid adventure you had..! Thanks for sharing. I really enjoy your posts – photos and verbiage. Keep up the good work..!
The holiday market experience sounds so much fun.
Love the sound of this soup. Tahini and lemon juice sounds intriguing for the soup. On top, brown rice. Ahh…comfort for the season.
This soup sounds great and is so full of goodness!
A nice spin on the stock standard miso soup. Happy holidays!
Your table looks lovely! And thank you for sharing this soup; it looks warm and comforting. I’ve never tried tahini in soup, so looking forward to this. Happy holidays!
What a gorgeous warming soup – the perfect recovery meal from all the excesses of Christmas.
Love the dollop of brown rice and avocado on top – wonderfully fresh.
What a gorgeous looking soup Heidi. I’ll definitely be trying this as I’ve been eating a lot of soup lately while recovering from a chest infection.
I hope you have a wonderful Christmas full of lots of love and happiness.
Comments are closed.
Apologies, comments are closed.
More Recipes
Weekly recipes and inspirations.
Popular Ingredients