Miso-Tahini Squash Soup With Brown Rice
4.3
(78)
A mixture of savory miso and nutty tahini adds a creamy richness to this filling vegetarian soup. A good dose of ginger and garlic, plus a few drops of hot chili oil, adds a punch of heat, making it the perfect cure-all on a blustery day.
Recipe information
Total Time
40 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Mix rice, 1 Tbsp. coconut oil, a pinch of salt, and 5 cups water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat and simmer until rice is al dente, about 25 minutes. Drain; set aside.
Step 2
Meanwhile, heat remaining 1 Tbsp. coconut oil in a large pot over medium. Add ginger and garlic and cook, stirring occasionally, until fragrant and just starting to brown, about 1 minute. Add broth, scraping the bottom of the pot with a wooden spoon to release garlic mixture, and bring to a simmer. Add squash and simmer 8 minutes. Add kale and cook, stirring, until vegetables are cooked through, 3–5 minutes.
Step 3
Whisk miso, tahini, sesame oil, and 1 tsp. salt in a medium bowl. Add 1/2 cup hot water and whisk until very smooth. When vegetables are cooked through, remove pot from heat and gently stir in tahini mixture (overheating tahini will cause it to separate). Season to taste, then immediately divide among bowls with brown rice. Top with scallions, sesame seeds, nori, and chili oil.
Do Ahead
Step 4
Soup can be made 2 days ahead; chill in a resealable container. Reheat gently over low to avoid tahini from separating.
Hot chili oil is available at Asian markets and some specialty food grocery stores and online.
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Reviews (78)
Back to TopThis was awful. If you're trying to make vomit, start with this recipe. No one liked it.
JT from Boulder
Boulder, CO
11/6/2022
Wow I love this soup! I've made this several times and it's delicious and hearty and so pretty when plated like the photo. Definitely recommend it!
Goodish
Maple Ridge, B.C.
1/11/2022
I was looking for a new soup recipe to use up a large-ish kabocha, and decided to try this one.... OMG, love the flavours! I added half a tsp smoked paprika (on a whim) and a tsp chili paste to the miso-tahini mix. in response to anon in Seattle: really important to follow step 3, whisking hot water into the paste until smooth, and add the paste after taking the soup off the burner. My soup went creamy and then creamier as I stirred in the miso-tahini. I served with cooked sorghum grains instead of brown rice, and topped with roasted pumpkin seeds. Will definitely try it with cubed tofu also, as others have mentioned. My lunch for this week, yay!
Carina
White Rock, BC
1/2/2022
I really don't understand this positive reviews. I made this and it was bad. Really bag. There's no step to blend the soup so I don't know how the nice creamy texture in the picture was accomplished.
Anonymous
Seattle, WA
12/14/2021
I did a little less tahini/miso based on some reviewers, but I don't think I had to. Tofu squares addition was a good suggestion, as was shallots. Other hot sauce can replace the chili oil if you don't have.
billfrog
SF
11/18/2021
If I could give this recipe 10 stars, I would. This soup is amazing and I want to make it ALL THE TIME! The mix of flavors is so perfectly satisfying - miso + ginger + tahini! *chef’s kiss* I added white beans to make it a little heartier and that was great; I think the next time I make it I might try adding some cubed tofu instead.
NSfromBK
Brooklyn, NY
11/3/2021
Really good and easy and I felt so healthy eating this dish! Had everything but Nori and sesame seeds and subbed sliced almonds. Quick and delish!
alibumbayay
Seattle, WA
9/21/2021
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