Creamy Leek and Ginger Miso Soup

Creamy Leek and Ginger Miso Soup

By Tolhurst Organic Published: January 16, 2023

• Yield: 2 Servings (2 Servings)
• Prep: 10 mins
• Cook: 15 mins
• Ready In: 25 mins

Beautiful winter comfort food

Ingredients

• 400 grams leeks chopped
• 500-700 ml almond or soy milk
• 4 cloves garlic chopped
• 1-2 tbsp ginger root grated
• 3 tbsp sesame oil
• 3 tbsp sake
• 1-2 tbsp miso paste
• 1 tbsp nutritional yeast
• 1 tsp sesame seeds ground

Instructions

1. Heat up your cooking pot. Once it's hot, add the ground sesame seeds and toss around for 1-2 minutes or until they release a nutty aroma - don't burn them! Take them out of the pot and keep aside for later.
   
2. Heat up sesame oil in the same pot and add leeks.
   
3. When they've become soft, stir in ginger, garlic, nutritional yeast and shiitake powder, if you like.
   
4. Add sake (or replace with dry white wine). Stir everything well and allow the alcohol to evaporate.
   
5. Take the pot off the heat and stir in the miso paste.
   
6. Take a few tablespoons of your fried leeks and put them aside - these will be used as a topping. Put the rest of the leeks in the blender with 500 ml of the plant milk of your choice, and blend. The texture of your soup needs to be creamy rather than watery, so start by adding less and add more if needed.
   
7. Once you've achieved the consistency you prefer, pour the soup back into the cooking pot. Heat it up for a few minutes.
   
8. Do a taste test - if you'd like it to be saltier, add soy sauce.
   
9. Pour your soup into your favourite soup bowls and add your toppings: the fried leeks you had set aside, the toasted sesame seeds and chilli oil and soy sauce, if you like.