Cannellini Bean & Leek Miso Soup
Quick, easy and nourishing vegan miso soup, packed with protein. One of my go-to store cupboard recipes, quicker than boiling pasta. A drizzle of chilli oil and squeeze of lemon finish off this dish perfectly, any day of the year
Serves
2
Drained Cooked Cannellini Beans
Potato
White Onion
Leek
Fresh Dill
Olive Oil
Vegetable Stock
Miso Paste
Chilli Oil
Lemon
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Justin Tsang
Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.
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Notes (4)
E
Eff T.
9 days ago
Favourite meal on here!
H
Holly C.
23 days ago
Really good! We added a fillet of smoked salmon on top- as we forgot we had bought that day- worked well!
G
Georgia A.
a month ago
Loved this so much! As a note I halved the dill and put a bit more potato in. Would definitely make again.
C
Corrinne M.
2 months ago
Made this a few weeks ago and we absolutely loved it 🤘🏻 so much so I’m going to make it again this week. Love Justin’s recipes 🙌🏻
Justin Tsang
Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.