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.


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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