Best Miso Tahini Squash Soup With Brown Rice Recipes

MISO-SQUASH RAMEN

Miso-Squash Ramen image

In this pumpkin ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth. The real game changer is blending some of the roasted squash into the broth.

Provided by Hetty McKinnon

Categories Squash Pumpkin Maple Syrup Soy Sauce Ginger Garlic Cilantro Lunch Dinner Soup/Stew Roast Vegetarian Halloween Vegan miso

Yield 4 Servings

Number Of Ingredients 16

Ingredients

Squash
1 Tbsp. extra-virgin olive oil
1 Tbsp. white miso
2 tsp. pure maple syrup or brown sugar
1 tsp. regular soy sauce or tamari
1 small kabocha squash (about 2 lb.), peeled, cut into 1"-thick wedges, or 1 small butternut squash (about 2 lb.), peeled, cut into 1" pieces
Broth and assembly
1 Tbsp. extra-virgin olive oil
1 (1") piece ginger, coarsely chopped
2 garlic cloves, coarsely chopped
4 cups low-sodium vegetable broth
2 Tbsp. white miso
Kosher salt, freshly ground pepper
1 large bunch broccolini (8-10 oz.), halved crosswise, thicker stalks halved lengthwise
4 (5-oz.) packages wavy ramen noodles, preferably fresh
Handful of cilantro leaves with tender stems

Steps:

Squash
Preheat oven to 400°F. Whisk oil, miso, maple syrup, and soy sauce in a small bowl until a thick paste forms. Place squash on a rimmed baking sheet and scrape dressing over; toss to coat. Arrange squash in a single layer and roast until fork-tender (it will be a little caramelized in spots), 25-30 minutes.
Broth and assembly
Heat oil in a medium pot over medium-high. Add ginger and garlic and cook, stirring, 1 minute. Add broth and bring to a boil. Remove from heat.
Set 8 roasted squash wedges (or about 2 cups if using butternut) aside for serving. Add miso and remaining squash to pot and blend with an immersion blender until mostly smooth; season with salt and pepper. (Alternatively, you can let broth cool slightly, then purée with sqush and miso in a regular blender.)
Meanwhile, bring a large pot of salted water to the boil and cook broccolini until crisp-tender, about 3 minutes. Using tongs, transfer to a plate.
Add noodles to same pot and cook according to packet directions. Drain and divide noodles among bowls.
Ladle broth over noodles and arrange broccolini and reserved squash (cut in half if they are very big) on top. Scatter cilantro over.

MISO SQUASH SOUP

Miso Squash Soup image

Soup is an easy first course for a seasonal gathering, especially when it can be prepared - even frozen - in advance. This one calls for Kabocha squash, a variety that's not too sweet, and is dense and rich, though delicata, honeynut, the ubiquitous butternut or an everyday orange pumpkin all work well. Seasoned primarily with miso, this calls for only a pinch of cinnamon to hint at the inevitable pumpkin spice. And instead of presenting this vegan soup as a plated first course in china or pottery bowls or even in hollowed-out mini-pumpkins, you might consider spooning it into small cups or glasses for guests to sip as an hors d'oeuvre before dinner.

Provided by Florence Fabricant

Categories dinner, lunch, soups and stews, appetizer, side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Ingredients

4 pounds Kabocha or butternut squash (1 large or 2 medium)
2 tablespoons grapeseed or other vegetable oil
1 medium yellow onion, sliced thin
3 garlic cloves, sliced
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/8 teaspoon ground cayenne, or to taste
2 tablespoons lemon juice
4 tablespoons red miso (see Tip)
5 cups vegetable stock
Salt

Steps:

Heat oven to 400 degrees. Line a baking sheet with parchment paper or foil. Using a heavy, sharp knife, cut the squash in half top to bottom. Scoop out the seeds and stringy pulp. (If desired, save the seeds for roasting.) Brush cut sides of squash with 1 tablespoon of the oil. Place squash cut side up on the baking sheet and roast until tender when pierced with a knife, about 1 hour.
When the squash is nearly done roasting, heat remaining tablespoon oil in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until the onion has softened but not taken on any color, about 10 minutes. Add garlic and continue to cook, stirring more frequently, until the onion is uniformly golden brown, another 8 to 10 minutes. Stir in cumin, cinnamon and cayenne. Stir in lemon juice, scraping up any stuck bits from the pan, and remove from heat.
When the squash is tender, scoop the flesh out of the shell and into the saucepan, breaking it up. Stir in 2 cups stock and 3 tablespoons miso. Transfer to a food processor or blender and blend until smooth. You may have to do this in shifts depending on the capacity of your machine. Return to the pot, add remaining 3 cups stock and bring to a simmer over medium, stirring often. Taste and add salt and more cayenne if desired.
Transfer 2 tablespoons soup to a small saucepan and whisk in remaining tablespoon miso over low heat.
Divide the soup among bowls or cups and drizzle a small amount of the miso-soup mixture on each serving, tracing it on the surface with a knife. To make ahead, cover and refrigerate soup until ready to serve, up to 3 days. (It can be frozen for up to 1 month.) Reheat soup before serving.