The weather is getting colder and that means it’s time for heart-warming dishes like soup! Miso is a fermented soybean paste commonly used in Japan. Miso can have many health benefits, such as improved digestion, beneficial bacteria for a healthy gut, strengthening your immune system and lowering cholesterol.
Tahini is a Middle Eastern paste or spread made from ground sesame seeds. To my great surprise, Miso and tahini, although from different cuisines, complement each other really well.
Including buckwheat in this recipe means it is fulling enough to be a complete meal on its own. This dish contains a good amount of carbs, protein, good fats and fibre. Buckwheat provides various plant compounds and is richer in antioxidants than many common cereal grains. Despite its name, buckwheat is not a wheat, and is therefore gluten-free.
1 butternut squash
2 spring onion
5 garlic cloves
3 tablespoons ginger
1 cup buckwheat groats
4 cups vegetable broth (or 4 cups water and 2 tablespoons vegetable stock)
3 tablespoons miso paste
3 tablespoons tahini
1 tablespoons sesame oil
White and black Sesame seeds
Skin and de-seed the squash, then cut into chunks. Thinly slice cabbage and spring onion. Set aside.
Chop onion, garlic and ginger. Sauté in a big pan for five minutes or until fragrant. Add in buckwheat groats and fry for another 5 minutes.
Add in broth. Let it boil. Reduce heat and simmer for 20 minutes or until the squash and buckwheat is soft.
Add in miso paste, tahini and sesame oil. Mix thoroughly. Add in cabbage. Turn off the heat and leave on the stove with the lid on for 5 minutes.