Miso Tahini Soup

This is a delightful and fresh take on the classic miso soup, which benefits from the addition of hearty quinoa, lemon zest, and nutty tahini.  Adapted from 101 Cookbooks.


  • 3 c squash, carrot, or sweet potato (or some combination of all of them), cut into bite-sized chunks
  • 4 c water
  • 4 T white miso (you can use other types of miso, just be careful about the saltiness)
  • 1/4 c tahini
  • zest of 1/2 lemon
  • 3 cups of cooked quinoa
  • 1 avocado, sliced
  • 2 green onions, sliced thin
  • toasted nori, crumbled
  • toasted sesame seeds
  • pickled ginger, chopped fine


  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.
  2. Pour a few tablespoons of the hot water into a small bowl and whisk together miso, tahini, and lemon zest (this helps to avoid clumps).
  3. Stir miso mixture back into the pot and taste to adjust the broth to your liking.
  4. To serve (these additions are key!), place a generous scoop of quinoa in each bowl along with some of the squash and turnips, ladle broth over the vegetables, and garnish with avocado, green onions toasted nori, sesame seeds, and pickled ginger.

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