Miso Tahini Soup

A recent favorite at the QUITOKEETO lunch table. Kabocha squash is an alternative to delicata squash here. Or any winter squash, really. And the recipe calls for white miso, 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 delicata squash, seeded, 1/4-inch slices
1 white turnip, peeled, 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.

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