Jewish Cookery | Kosher Recipes | Vegan Miso Noodle Soup

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