SoupsVegetarian dishes

Shredded veg miso soup


Shredded veg miso soup

  • Author: admin


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


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.

2. Ladle into bowls and top with the remaining chilli and a drizzle of sesame oil.


  • Sugar: 6.9 g
  • Fat: 9 g
  • Saturated Fat: 1.3 g
  • Carbohydrates: 25 g
  • Fiber: 7.4 g
  • Protein: 8.7 g

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