Olive Magazine
Vegan Miso Soup with Veggies Recipe

Shredded veg miso soup

Published: August 19, 2019 at 12:04 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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
Nutrition:
HighlightNutrientUnit
low inkcal221
low infat9g
saturates1.3g
carbs25g
sugars6.9g
fibre7.4g
protein8.7g
salt1.5g
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Try this shredded veg miso soup recipe then check out our lentil soup, red pepper soup, healthy chicken soup and more healthy soup recipes.

Ingredients

  • 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

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.

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