Shredded Veg Miso Soup

Shred ginger, leeks and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing meal

Serves 2

Ingredients

• 2 tsp toasted sesame oil, plus a drizzle to serve

• a thumb-sized piece of ginger, shredded

• 2 cloves garlic, sliced

• 1 leek, halved and finely sliced

• 1 carrot, shredded

• 1 tsp sesame seeds

• 1 red chilli, deseeded and shredded

• 2 tbsp brown miso paste

• 50g quinoa

• a large handful of kale

Method

Step 1

• Heat 2 tsp of sesame oil in a large pan over a medium heat and gently cook the ginger, garlic, leek, carrot, sesame seeds and ¹/2 the red chilli for 10-15 minutes, stirring regularly, until the vegetables are soft. Add the miso and 700ml of just-boiled water, mixing to dissolve the miso. Add the quinoa, cook gently for 10-15 minutes or until the quinoa is just cooked, then add the kale for a few minutes to soften.

Step 2

• Ladle into bowls and top with the remaining chilli and a drizzle of sesame oil.