- 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.
Tagged in:
carrot,
chilli,
Ginger,
Kale,
leek,
Lunch,
miso,
Noodles,
Oriental,
Starter,
Thai
