So simple, so cozy.
like roast chicken, I've been making lots of big pots of soup this month. And this miso-tahini combination is by far my favorite.
The idea first popped into my head when when cooking a veggie hot pot recipe from Naoko Takei Moore's, which was made with a combo of miso and tahini in the broth. Flipping through the pages of other cookbooks, I realized that this broth is actually common in Japanese cooking; in fact, sesame paste is the ingredient that gives the classic Tan Tan Men ramen its creamy consistency.
The flavor combination has since been my go-to for making hearty, nutty vegetarian soups, and I've found that the formula is endlessly variable. If I want to make a soup that's thicker and more stew-like, as in this, I use an equal proportion of tahini and miso; to make a thinner soup, I only add a touch of tahini for just a little rich creaminess.
In addition to the miso and tahini, this dinner only requires a few additional ingredients. The soup itself is just kale and kabocha squash, a sweet winter Japanese squash, cooked in a broth that's been gussied up with a little ginger and garlic. The squash will break down into the soup slightly, helping to thicken it up, but be careful not to overcook it, or you'll just end up with mush.
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