Miso Tahini Soup

Miso Tahini Soup

Maybe I’m getting old. (But will forever want to draw at the kids’ table.) Maybe I had one too many Friendsgivings + Thanksgivings this year. (Forever thankful.) Maybe I just like soup best as December rolls in.

Likely it’s all of these and more – but regardless, I was ready to pass on all T-day leftovers this year. Another scoop of stuffing? No thank you.

Soup me, please.


I was ready for a meal like this before the weekend even arrived. And whether you still need a few more days or not to reach that point, this remains one of my favorite cleansing, warming meals as the cool winter days set in.

It’s earthy. Light. Yet full of flavor that satisfies you within just one bowl.

I stumbled upon the recipe over on 101 Cookbooks after doing a quick Google search for turnips. They are still an item that leaves me clueless sometimes. (Although, lately I’ve learned a fast roast in the oven does wonders on the beauties.)

Miso Tahini Soup

This was first whipped up for a small gathering of friends, and again soon after in the week that followed. I look forward to utilizing the soup as the hefty holidays continue to roll forward.

Feel free to play around with the veggies you put into the pot. We did a steamed eggplant version the other night, which was wonderful. Just be sure to leave out anything too overpowering. There’s a delicateness to this soup that you won’t want to lose.


Miso Tahini Soup

Yield: 4 servings

Slightly adapted from 101 Cookbooks


  • 1 small-medium delicata or acorn squash, seeded and sliced into 1/4-inch crescents
  • 2 medium white turnips, cubed
  • 1 daikon radish, diced
  • 4 cups water
  • 4 Tbsp. white miso, or to taste
  • 1/4 cup tahini
  • Zest of one lemon
  • 3-4 cups of cooked brown rice
  • 1 avocado, sliced and sprinkled with salt
  • 1 bunch of chives, minced


  1. 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.
  2. 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.
  3. 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.

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1 Comment

  • Reply
    nicole (thespicetrain.com)
    November 30, 2015 at 7:16 pm

    Wow, this soup sounds and looks delightful! I love the flavor combinations – something you don’t see every day. Pinned! 🙂

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