1 red pepper, halved, seeded and cut into long, thin strips
4 spring onions, green and white parts separated, thinly sliced on the diagonal
2 tsp toasted sesame seeds, to serve
1/2 tsp dried chilli flakes, to serve
For the kale crisps
125g (4oz) curly kale, tough stalks removed
1 tsp sesame oil
Preheat the oven to gas 2, 150°C, fan 130°C. Put the rice in a pan and pour in enough water to cover by 1.5cm (3/4 inch), then season. Bring to the boil, then turn the heat down to low, cover, and simmer the rice for 20–25 minutes until tender and the water has been absorbed. Drain if needed and leave to stand, covered, off the heat for 5 minutes.
Meanwhile, toss the kale in the sesame oil, season, and spread out on a large baking tray. Put in the oven for 12–15 minutes, turning once, until crisp. Keep an eye on the kale as it can burn easily. Remove and leave until ready to serve.
Boil 1 litre (1 3/4 pints) water in a kettle. Pour the water into a large jug and stir in the miso, sesame oil and soy sauce. Divide the rice between 4 large, shallow serving bowls and top with the carrots, red pepper and the white part of the spring onions. Pour the miso broth over and sprinkle with the green part of the spring onions, sesame seeds and chilli. Garnish with a generous portion of the kale and/or cashew nuts.