Name: Shredded veg miso soup
Total time: 35 min
Yield: Serves 2
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

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.