Green Miso Ginger Quinoa Soup



  • 1 large leek, roughly chopped
  • 6cm piece of root ginger, finely chopped
  • 160g edamame / soyabeans
  • 50g quinoa, rinsed
  • 2 1/2 tbsp miso paste
  • Salt & pepper

How about a protein-packed soup full of veggies?

This soup combines foods I love: miso paste, soybeans (edamame beans), spinach, ginger and quinoa into one vibrant green bowl. The soybeans, spinach and quinoa are rich in protein, so this soup is substantial on its own.

It is very easy to make and great for packed lunch  (I take a little tupperware container of the garnish with me). It is also suitable for vegans, vegetarians and those on a gluten-free diet.

This recipe combines the malty depth of miso, the freshness of spring onions and leek, the warmth of ginger and the comfort of quinoa.

What’s good about miso?

Miso is a traditional Japanese ingredient made from fermented soy beans.

Miso soup is believed to stimulate digestion, energise the body and is full of beneficial micro-organisms (a probiotic), so is good for digestive health. It is also a complete protein, containing all the essential amino acids and is high in isoflavones, chemicals which may reduce the risk of breast cancer, heart disease and menopausal symptoms.

I like organic dark miso paste, as generally the darker the paste, the more intense the flavour. Miso does contain the amino acid tyramine though and so should be avoided by people with tyramine intolerance.

To add to the nutritional content, you can add wakame seaweed, but this is optional. Wakame is nutrient dense, being high in magnesium, iodine, calcium, iron, vitamins A, B2, C, E, K, D. These are nutrients critical for biological processes from muscle contraction and relaxation to energy production, maintenance of healthy bones, teeth and immune system. It helps to prevent heart disease, cancer, anaemia, diabetes, osteoporosis, blood clotting and obesity. It is also low calorie!


  1. In a large pot, melt the coconut oil. Add the chopped leeks, crushed garlic, chopped ginger and onion. Cook for about 6 mins to soften.
  2. Add the soyabeans. Stir for 2 mins.
  3. Add the vegetable stock and rinsed quinoa. Simmer for 14-15 mins until the quinoa is cooked (it will start to look like it is sprouting!)
  4. Then add the wakame seaweed and protein powder, if using. Cook for a further 2-3 mins.
  5. Switch off the heat and stir in the miso paste. Then stir in the spinach.
  6. Blend and season to taste with salt and pepper. Add more water if required.
  7. Ladle into bowls and garnish with the sliced ginger and spring onion. Enjoy!