Shredded Veg Miso Soup

Shredded veg miso soup

By Adam Bush, Olive Magazine

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

Total time: 35 minutes
Yield: serves 2


  • 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 chili 1, deseeded and shredded
  • brown miso paste 2 tbsp
  • quinoa 50g
  • kale a large handful

Shredded veg miso soup


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 chili 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 chili and a drizzle of sesame oil.

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Food Magazine: Shredded Veg Miso Soup
Shredded Veg Miso Soup
Cook gently for 10-15 minutes or until the quinoa is just cooked, then add the kale for a few minutes to soften.
Food Magazine
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