Vegan Miso Soup with Veggies Recipe

Shredded veg miso soup

  • serves 2
  • Easy

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

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Ingredients

  • toasted sesame oil 2 tsp, plus a drizzle to serve
  • ginger a thumb-sized piece, shredded
  • garlic
 2 cloves, sliced
  • leek 1, halved and finely sliced
  • carrot 1, shredded
  • sesame seeds 1 tsp
  • red chilli 1, deseeded and shredded
  • brown miso paste 2 tbsp
  • quinoa 50g
  • kale a large handful

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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Nutritional Information

  • Kcals 221
  • Fat 9g
  • Saturates 1.3g
  • Carbs 25g
  • Sugars 6.9g
  • Fibre 7.4g
  • Protein 8.7g
  • Salt 1.5g
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