Shredded veg miso soup
Shred ginger, leeks and carrots into this umami-rich soup and top up with quinoa and kale for a nourishing, low-calorie meal
How to
![Shredded veg miso soup](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/08/Shredded-veg-miso-soup-1.jpg?resize=300%2C224&ssl=1)
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.
![Shredded veg miso soup](https://i0.wp.com/www.twinklepost.com/wp-content/uploads/2021/08/Shredded-veg-miso-soup-2.webp?resize=300%2C300&ssl=1)
2. Ladle into bowls and top with the remaining chilli and a drizzle of sesame oil.