AuthorTeam Nafsika
RatingDifficultyBeginner

Quick, healthy, and delicious. This Miso-Tahini Soup ticks all the right boxes.

Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
Optional accompaniments:
Method
1

Toss the squash and turnip in oil, salt and garlic and broil in the oven for 10 minutes. This step is totally optional. Recipe did not call for it, but I feel that the flavors intensify when roasted.

2

Once roasted add the squash and turnip to a large pot, cover with water and bring to a gentle boil.

3

Simmer for few minutes (or 10 if you didn’t roast them i the oven) so the stock gets flavored. Remove from the heat and let cool just slightly.

4

Pour a few tablespoons of the hot stock into a small bowl and whisk in the miso and tahini. This step is to avoid clumping. Stir the thinned miso back into the pot along with lemon zest and juice. Taste, adjust the broth to your liking by adding more miso (for saltiness) or tahini, or something else. I added some sea seasoning for saltiness and cayenne for a little kick, because I like spicy foods.

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.

Recipe by: Name: Katariina Saxton Plant-Powered Holistic Health Coach at KS Wellness: http://kswellness.liveeditaurora.com/ Blog: http://www.lifeissweetinnyc.com/ Instagram: https://www.instagram.com/kataloveskale/ Twitter: https://twitter.com/Katloveskale

Category

Ingredients

Ingredients
Optional accompaniments:

Directions

Method
1

Toss the squash and turnip in oil, salt and garlic and broil in the oven for 10 minutes. This step is totally optional. Recipe did not call for it, but I feel that the flavors intensify when roasted.

2

Once roasted add the squash and turnip to a large pot, cover with water and bring to a gentle boil.

3

Simmer for few minutes (or 10 if you didn’t roast them i the oven) so the stock gets flavored. Remove from the heat and let cool just slightly.

4

Pour a few tablespoons of the hot stock into a small bowl and whisk in the miso and tahini. This step is to avoid clumping. Stir the thinned miso back into the pot along with lemon zest and juice. Taste, adjust the broth to your liking by adding more miso (for saltiness) or tahini, or something else. I added some sea seasoning for saltiness and cayenne for a little kick, because I like spicy foods.

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.

Recipe by: Name: Katariina Saxton Plant-Powered Holistic Health Coach at KS Wellness: http://kswellness.liveeditaurora.com/ Blog: http://www.lifeissweetinnyc.com/ Instagram: https://www.instagram.com/kataloveskale/ Twitter: https://twitter.com/Katloveskale

Miso-Tahini Soup