This is my go-to soup for something warm and nourishing that also helps build immunity during the colder months. The miso adds minerals to the broth (including zinc for immune function and manganese for building healthy bones), while the tahini acts like magic to transform the soup into a rich, creamy, meal that is light on your digestion and 100% dairy and gluten-free! I discovered the miso-tahini marvel accidentally while living with my yoga teacher in Hawaii. I mixed some tahini veggies from our lunch into a fresh miso broth and was blown away by the result. I hope this recipe brings you lots of joy, nourishment and good health. xo

*Although miso is high in sodium, it is believed that it does not increase blood pressure in the same way that salt does. Still, I like to enjoy this type of soup in moderation, and feel free to experiment with the amounts of miso added.

Miso Healthy!

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Krissy Ruddy

Recipe type: Soup

Serves: 2

Ingredients

• 2 teaspoons toasted sesame oil
• 2 teaspoons sesame oil or ghee
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 carrot, sliced thin
• ½ head of broccoli (with stems), chopped
• 4 crimini mushrooms, thinly sliced
• 2 teaspoons tamari (gluten free)
• ½ cup dry quinoa, rinsed
• 4 cups vegetable broth (or water)
• 1 cup spinach
• 2 tablespoons red miso paste (or other dark miso)
• 1 tablespoon sesame tahini
• salt and pepper to taste
• Optional ingredients:
• tofu, cut into cubes
• slices scallions for garnish

Instructions

1. Pour the oil into a soup pot over medium to medium-high heat.
2. Sauté the onions until they turn translucent and start to caramelize and brown slightly (a perfect time to start chopping the other veggies!).
3. Add garlic, carrots, broccoli stems and a dash of salt and pepper, stir and reduce the heat if things are getting too wild in the pot.
4. Add the tamari, quinoa (be sure to rinse it first) and mushrooms, and stir 1 minute.
5. Add the vegetable broth, cover and bring to a rolling boil.
6. Reduce to medium heat, and cook for 10 minutes.
7. Add the broccoli crowns and tofu (if desired).
8. While the broccoli is cooking take a ½ cup of hot water in a small bowl and mix in the tahini and miso until it is well blended.
9. When the broccoli is bright green, turn off the heat.
10. Add the tahini/miso mixture and spinach.
11. Pour into bowls, sprinkle on some fresh scallions and serve.

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