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Miso Tahini Soup

69 faves
Nutrition per serving    (USDA % daily values)
CAL
746
FAT
66%
CHOL
0%
SOD
47%
Uploaded by: 101 Cookbooks

Comments

We really liked it- something a little different, very good! I used an acorn squash instead and added some extra miso, tahini and lemon zest, but the recipe works well as is.
Elizabeth Madden   •  1 Jan   •  Report
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Ingredients for 4 servings

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

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