Miso soup is one of my favorite soups for fall weather. Good miso paste is a bit of an investment, but you'll only need a little each time you make soup. This soup is perfect for when you're stuck in stuffy nose limbo, when you're not quite sick but you're not quite feeling your best.
Katchkie Farm baby turnips are super tender so they don't require a long cook time. Cooking turnips too long will make them mushy, so you'll only need to boil them for a short time to preserve their crunch.
Adding delicata squash is a bit unconventional for this particular soup, but it's fall! Let's break the rules.
1 Small delicata squash, cut into thin crescent moons
5 Small turnips, quartered
5 Cups water
5 Tablespoons white or red miso paste
1/4 Cups tahini
Zest of 1 lemon
1 Tablespoon rice vinegar
3 Cups white or brown cooked rice
1 bunch chives and sesame seeds for garnish
1 Tablespoon soy sauce
1. Boil water on high-heat, add delicate squash and simmer for 10 minutes. Add turnips to the pot with delicate squash and boil for an additional 5 minutes.
2. Pour a few tablespoons of the hot water into a small bowl and whisk in the miso, this is done to thin out the miso.
3. Boil the 5 cups of water and add the miso, tahini, soy sauce, and rice vinegar. Taste and adjust miso for desired saltiness. If you want the broth to be spicier, add some sriracha!
4. Place a scoop of cooked rice in a serving bowl. Pour over miso broth and place the delicate squash and turnips into the soup.
Garnish soup with chives, sesame seeds, and lemon zest