With the frigid temps these days, I’ve been cooking nothing but soup, soup and more soup!
Here is a new twist on traditional miso soup!
I was inspired from Heidi Swanson over at the blog 101 cookbooks to add tahini to my miso soup. If you haven’t checked out this site you should! She is one of the first bloggers I ever started following and I own all her cook books. Her photographs are beautiful and tell a story all their own. But, what I like most about her blog is the simple yet complex recipes she creates. She puts a spin on wholesome ingredients, which bring them to life. You can find the original recipe here, I can’t wait to try it out some night soon!
In the meantime, try out my recipe
Lemon Tahini Miso Soup with Chickpeas
a few gluggs of olive oil
2 cloves garlic, minced
1/4 cup red onion, diced
2 carrots, chopped
4 cups vegetable broth
1.5 cups water
1/4 cup uncooked short grain brown rice
1 can chickpeas, rinsed and drained
1 large handful of baby spinach leaves
1 generous pinch of wakame
1/2 lemon, juiced
4 tablespoons miso paste
3 tablespoons tahini
2 tablespoons braggs amino acids
1 tablespoon toasted sesame seed oil
2 scallions, chopped
-In a large soup pot, heat olive oil over medium heat and add garlic and onion. Saute until fragrant.
-Add broth, water, carrots, brown rice, chickpeas and spinach. Bring to a boil, reduce heat and let simmer until rice is cooked, about 20 minutes. Remove from heat and add wakame.
-Meanwhile, in a small bowl mix together miso paste, tahini, lemon juice, bragg’s amino acids and toasted sesame seed oil. Stir until well combined.
-Add miso mixture to soup and stir well. It is important not to add miso paste to soup when it is boiling!
-Garnish with chopped scallions and enjoy!
This recipe got a thumbs up from the whole family, even Noah!