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5 from 1 vote

Miso Soup with Wasabi Roasted Lentils

A great dish for nurturing your digestive system, this soup is loaded with fiber and probiotics, and comes with a delicious wasabi topping.
Cook Time15 mins
Total Time15 mins
Course: Soup
Cuisine: Vegan
Servings: 2
Author: The Awesome Green


  • Soup Ingredients
  • 4 asparagus springs diced
  • 2 leeks diced
  • 1 medium yellow onion finely diced
  • 1 cup fresh spinach leaves
  • 1 bunch fresh parsley diced
  • 1 garlic cloves crushed
  • 3 cups low sodium vegetable broth
  • 1 tbsp miso paste
  • 2 tsp kelp powder
  • 1/2 inch ginger knob grated
  • Asparagus springs radish slices, hemp hearts, white sesame - to garnish
  • Wasabi Lentils
  • 1 cup cooked black lentils
  • 2 tsp wasabi powder
  • 1 tbsp coconut oil


  • Preheat the oven to 175C/347F.
  • Line a baking sheet with parchment paper and add the black lentils.
  • In a small bowl mix the coconut oil with the wasabi, then drizzle the mixture over the lentils.
  • Toss to combine and roast for 15 minutes, until crispy. Remove from the oven and set aside to cool.
  • While the lentils are roasting, prepare the soup.
  • Water-fry the onions and leeks into a medium soup pot, then add the vegetable broth and bring to boil over medium heat.
  • Simmer over low heat for five minutes, then add the miso paste and asparagus and mix to incorporate.
  • Simmer for one more minute, then transfer into the blender.
  • Add parsley, spinach, ginger and garlic, and pulse to obtain a creamy liquid.
  • Divide into serving bowls, top with wasabi lentils and radish slices and serve.