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