Shredded veg miso soup

_ Ingredients

ginger a thumb-sized piece, shredded

toasted sesame oil 2 tsp, plus a drizzle to serve

leek 1, halved and finely sliced

garlic
 2 cloves, sliced

sesame seeds 1 tsp

carrot 1, shredded

kale a large handful

brown miso paste 2 tbsp

quinoa 50g

red chilli 1, deseeded and shredded


_ Method


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.



Ladle into bowls and top with the remaining chilli and a drizzle of

sesame oil.