I got this idea from Harumi's cookbook. She suggested sesame seed paste, but I couldn't find it anywhere and I don't have a suribachi so I used tahini. It was delicious! Tahini and miso go really well together. Here's the recipe:
1 cup dashi
1 tbsp white miso
1 tbsp tahini
bok choy, bean sprouts, and cubed sweet potatoes
I just simmer the sweet potatoes in the dashi for awhile, add the tahini and bok choy/bean sprouts and simmer until the bok choy is tender. Then I bring it almost to a boil, remove from heat, and add miso. I add the silken tofu to the bowl before pouring the soup in. I have rice on the side and I drop in a clump here and there to eat with the soup-the rice goes so well with the creaminess!
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