Ginger Miso Tahini Soup


It has been some time, hasn’t it? But now I’m back and I can finally wish you a Happy New Year! I hope the first two weeks of 2015 have been wonderful to you.

Ginger Miso Tahini Soup | Thyme & Honey

So let’s talk new year’s resolutions, because that’s all everyone is talking about this month. I want to know what everyone’s been giving up or what changes you’re trying to make to the way you live your life this year. Or are you boycotting the whole thing altogether?

I don’t usually set myself resolutions for the new year, but last year I inadvertently gave up smoking, and I can happily say it’s been a total blast breathing much more easily over the last 379 days. This year however, I made a conscious decision to add a few life goals to my list this year:

  • I will take my Italian to the next level and become fluent
  • I will have more self-confidence, tell my inner critic to sta zitta and take on new projects outside of work
  • I will eat well, consistently and be as eco-friendly as possible
  • I will listen more and talk about myself less
  • I will appreciate what I have right now instead of yearning for what I could have


  • I will make this miso-tahini soup once a week for the rest of my life AMEN

Ginger Miso Tahini Soup

Serves 4


500g medium squash, either butternut or coquina, cut into smallish pieces

1 tablespoon toasted sesame oil

Juice of half a navel orange

3 tablespoons miso paste

50g tahini

1 inch of ginger, peeled and minced

300-400g cooked brown rice

2 ripe avocados

Black sesame seeds



  1. Arrange the squash pieces on a baking tray and drizzle with 1 tablespoon toasted sesame oil and the juice of half an orange. Roast in the centre of the oven at 220°c (200°c Fan) for 45 minutes.
  2. Add the miso paste to a bowl and add a couple of tablespoons of boiled water to loosen. In a large saucepan add the tahini, minced ginger and 500ml water and bring to the boil. Add the miso paste and reduce to a simmer for 5 minutes. Season to taste.
  3. To serve, distribute the brown rice evenly into four bowls and top with roasted squash. Pour over the miso-tahini broth, top with half a sliced avocado and sprinkle with black sesame seeds.