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

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 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.