Miso-Tahini Squash Soup with Brown Rice

Don’t feel like you have to skip this recipe if you can’t find a kabocha squash. You can also use a butternut squash as a replacement, or even sweet potatoes if you really hate trying new things. What is important is having 2 pounds of it and giving the recipe enough time to have the flesh break down. VERY heavy metal.

Ingredients

1 1/2 cups short-grain brown rice

2 tbsp olive oil, divided

1 tsp kosher salt, plus more to taste

1 (1 1/2-inch) piece fresh ginger, peeled and finely grated

4 garlic cloves, finely chopped

5 cups low-sodium vegetable broth

1 small kabocha squash (about 2 lbs), peeled and cut into 1/2-inch chunks

1 1/2 cups thinly sliced Tuscan kale

5 tbsp white miso paste

1/4 cup tahini

1 tbsp sesame oil

2 scallions, white and pale-green parts only, thinly sliced

2 tbsp toasted sesame seeds

Sriracha, for serving

Preparation

1. Combine the rice, 1 tablespoon of the olive oil, a pinch of salt, and 5 cups of water in a medium heavy saucepan. Cover and bring to a boil, then reduce heat to low and simmer until the rice is just tender with a slight chew, about 25 minutes. Drain and set aside.

2. Meanwhile, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the ginger and garlic and cook, stirring constantly, until fragrant and just beginning to turn golden, about 1 minute. Add the broth, scraping up any bits from the bottom of the pot, and bring to a simmer. Add the squash and simmer until just beginning to soften, about 8 minutes. Add the kale and cook, stirring occasionally, until the squash is completely tender and the kale is wilted, 3–5 minutes.

3. In a medium bowl, whisk together the miso, tahini, sesame oil, and 1 teaspoon of salt. Add 1/2 cup of hot water and whisk until completely smooth. Once the vegetables are cooked through, remove the pot from heat. Gently stir in the tahini mixture — do not return to heat, as overheating will cause the tahini to break. Season to taste. Divide the brown rice among bowls and ladle the soup over the top. Finish with scallions, sesame seeds, and a drizzle of Sriracha.

Notes

Inspired by Epicurious.