This an incredibly quick vegan recipe that is perfect for lunch or dinner on a cold winter’s day. Simply throw together shredded ginger, leeks and carrots into this umami-rich soup, and top with udon noodles and kale for a nourishing, low-calorie meal.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2 people
Ingredients:
2 teaspoons toasted sesame oil plus a drizzle to serve
2 cm fresh ginger – a thumb-sized piece, peeled and shredded
2 garlic cloves – peeled and sliced
1 leek – halved and finely sliced
1 carrot – peeled and shredded
1 red chilli – deseeded and shredded
2 tablespoons brown miso paste
50g udon noodles (or rice noodles)
Topping:
Kale – a large handful
Method
Heat 2 teaspoons sesame oil in a large pan over a medium heat.
Gently cook the ginger, garlic, leek, carrot and half of the red chilli for 5 minutes, stirring regularly, until the vegetables are soft.
Add the miso paste and 700ml of just-boiled water, mixing to dissolve the miso.
Add the noodles. Cook gently for 5 minutes. Then add the kale for a few minutes to soften.
Ladle into bowls and top with the remaining chilli.
