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Shredded veg miso soup

• Adam Bush

Published: August 19, 2019 at 12:04 PM

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Serves 2

Easy

Total time: 35 mins

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

Healthy

Vegan

Vegetarian

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Try this shredded veg miso soup recipe then check out our lentil soup, red pepper soup, healthy chicken soup, miso soup and more healthy soup recipes.

Ingredients

Nutrition

• 2 tsp toasted sesame oil

  plus a drizzle to serve

• a thumb-sized piece 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 kale

Nutrition: per serving

• kcal221

  low

• fat9g

  low

• saturates1.3g

• carbs25g

• sugars6.9g

• fibre7.4g

• protein8.7g

• salt1.5g

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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.

Check out our best soup recipes here...

Authors

Adam BushDeputy food editor

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