Miso Tahini Soup

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 small-medium delicata squash, seeded and sliced into 1/4-inch crescents
• 1 medium white turnip, peeled and 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 4 cups of water to a boil in a medium pot over high heat.

2. Add the turnip and squash slices, reduce to a gentle simmer, and cook for about 10 minutes until the vegetables are tender.

3. Ladle about 1/2 cup of the hot broth into a small bowl. Whisk in the white miso and tahini until smooth, then stir the mixture back into the pot.

4. Turn off the heat and stir in the lemon zest.

5. Warm the cooked brown rice in a bowl with a splash of water, covered, in the microwave or in a steamer until hot.

6. Divide the warm rice among four bowls and ladle the miso tahini soup with the squash and turnip over it.

7. Top each bowl with avocado slices, minced chives, crumbled toasted nori or kale, and toasted sesame seeds. Serve right away.