I make miso soup quite often, usually using some variation on this recipe that I posted a few months ago. Last weekend I was cooking myself a pot of it, and as I was assembling the ingredients and digging through my fridge to see what veggies I’d throw in this time, inspiration struck. “I wonder what would happen if I put tahini in this?”
Oh. That was a good idea. YES.
The tahini adds an earthy mellowness to the flavor of the soup that goes well with the tanginess added by the lime juice and ginger, which I love to add to my miso soup as well.
What is tahini, you might ask? If you’re unfamiliar with tahini, it’s basically sesame seed butter; like peanut butter, but made from sesame seeds instead of peanuts. Incidentally, I have found that almond butter is often a great substitute, if you’re allergic to sesame or don’t have any around, and I have now tested this recipe with that substitution and found that it is also very good! I think peanut butter would make it a pretty different soup, but I bet that would taste great too, so if you decide to try that, let me know how it turns out!
Here’s the recipe I concocted!
4 cups water
1/4 cup (4 tablespoons) red miso
3-4 tablespoons Braggs liquid aminos or any soy sauce you have on hand
1-2 tablespoons tahini (start with one, add another if you really like it!)
juice of 1 lime
1 teaspoon ginger powder
up to 1/2 block of tofu, chopped into bite-sized chunks
whatever veggies you like! (my favorite combination for this soup: shiitake mushrooms, broccoli, and spinach)
1/2 cup nutritional yeast
Start the water boiling in a pot.
Combine the miso, Braggs or soy sauce, tahini, and lime juice by whisking them together in a separate bowl or cup. Once they’re pretty well combined, add them to the water.
Add the tofu, then the veggies, then the ginger powder.
Once the soup reaches a good boil, bring it down to a simmer (turn the heat down to “low)” and cover it. Let it cook for at least 10 minutes like this, then add the nutritional yeast.
I usually like to let my soups sit for a few hours past cooking them, so the flavors permeate the tofu and veggies, but if you’re hungry, go ahead and eat!
I always eat this (and just about everything else, too) with brown basmati rice. Use whatever rice or noodles you prefer, or just eat it by itself!