Denise says:

  • 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


  • 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


  1. Heat 2 teaspoons sesame oil in a large pan over a medium heat.
  2. Gently cook the ginger, garlic, leek, carrot  and half of the red chilli for 5 minutes, stirring regularly, until the vegetables are soft.
  3. Add the miso paste and 700ml of just-boiled water, mixing to dissolve the miso.
  4. Add the noodles. Cook gently for 5 minutes. Then add the kale for a few minutes to soften.
  5. Ladle into bowls and top with the remaining chilli.