Miso Leek Grain Soup

Leek is out vegetable of the week and also one of my favorites! It’s such a pleasure to create recipes with this big, long tasty vegetable.

I love to use both parts of the leek(white and greens) in different recipes! Frying leek greens with a bit of olive oil and salt is such an amazing thing!

This Soup is so warming and filling, you have to try! It’s also a good soup for kids, since the grains add some texture and miso paste add a flavor that is hard not to love!

Miso Leek Grain Soup

for 3-4 people

  • 2 leek greens(the green part that we think it’s useless), chopped
  • 1 nob fresh ginger, grated
  • 200g potimaron, in cubes(also can use carrots instead)
  • 2-3 heaped tablespoons dark miso paste(according to the brand it can change strength)
  • 1 heaped tablespoon white sweet miso paste(optional)
  • 2 tablespoons tamari or soy sauce
  • 150g firm tofu, diced
  • ¾ cup cereal or grain of preference(I like to use whole oat groats, barley or quinoa)
  • 3-4L water
  • 1 tablespoon olive oil



Soak the Grain of choice for about 2h or overnight(If using quinoa, amaranth or millet this step is not necessary);

Heat the pan with a drizzle of olive oil and fry the chopped leek and ginger for about 2 minutes;

Add the diced pumpkin and a pinch of salt and let it simmer at medium high heat for about 5 minutes;

Add the Grains, miso and soy sauce and cover with the water;

Let it cook for about 30 minutes(Barley and whole oat groats can take 40 minutes);

Taste, add more soy sauce or miso if not salty enough and add the chopped tofu;

Bring the soup to a quick boil(1-2 minutes) and it’s ready to serve!

That is a great recipe for Warm Dinner or light lunch and it can be frozen for about 3 months in portions or keep in the fridge for 3-5 days;

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