Miso Tahini Soup

Miso Tahini Soup Recipe

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.

Miso Tahini Soup Recipe

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....

Miso Tahini Soup Recipe

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)...
Miso Tahini Soup RecipeMiso Tahini Soup RecipeMiso Tahini Soup Recipe

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

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

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

  • 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!!!

    sophie
  • 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

    Francesca
  • This looks perfect Heidi! I'm a tahini fanatic but haven't added it to a soup base before. Definitely changing that pronto!

    Emma
  • This looks perfect Heidi! I'm a tahini fanatic but haven't added it to a soup base before. Definitely changing that pronto!

    Emma
  • 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!

    Stacey
  • 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 ;-)

    Alice Dishes
  • 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!

    Katie @ Whole Nourishment
  • I never had miso but your soup looks delicious. Happy Holidays to you and your family!

    phyllis Steckle
  • 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. :)

    Diane - Daily Walks
  • squash, miso, nori, lemon, avocado, all together makes me want to jump up and down. And, a great sharing.

    angela@spinachtiger
  • 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.

    Susan
  • 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!

    Elana @ Spoon&Sailor Letterpress
  • What a splendid adventure you had..! Thanks for sharing. I really enjoy your posts - photos and verbiage. Keep up the good work..!

    James Stanfield
  • 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.

    Lail | With A Spin
  • A nice spin on the stock standard miso soup. Happy holidays!

    thecitygourmand
  • 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!

    Stephanie @ Everyday Feasts
  • 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.

    Skye
  • 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.

    Jennifer @ Delicieux
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