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Miso-Tahini Squash Soup With Brown Rice recipe | Epicurious.com
EPICURIOUS15Ingredients
40Minutes
490Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 cups brown rice (short-grain)
- 2 Tbsp. virgin coconut oil (melted, divided)
- 1 tsp. kosher salt (plus more)
- 1 piece ginger (peeled, finely grated)
- 4 garlic cloves (finely chopped)
- 5 cups vegetable broth (homemade or store-bought low-sodium)
- 1 kabocha squash (small, about 2 pounds, peeled, cut into 1/2" chunks, or 1 small butternut squash, about 2 pounds, peeled, cut into 1/2" chunks)
- 1 1/2 cups Tuscan kale (thinly sliced)
- 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
- toasted nori (optional)
- hot chili oil (optional)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat210 |
| % DAILY VALUE |
| Total Fat23g35% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol |
| Sodium2080mg87% |
| Potassium610mg17% |
| Protein11g |
| Calories from Fat210 |
| % DAILY VALUE |
| Total Carbohydrate64g21% |
| Dietary Fiber6g24% |
| Sugars5g |
| Vitamin A90% |
| Vitamin C60% |
| Calcium15% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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