Add the vegetable stock and soy sauce to a deep frying pan, and add the grated ginger, minced garlic and 2-3 slices of chilli (depending on your preferred level of heat). Heat gently for about 5 minutes.
Trim the ends off the asparagus, and remove any tough stems from the kale. Cut each vegetable to your desired size.
Add the vegetables to the broth, along with the cooked spelt and plenty of black pepper. Continue to cook gently for a further 5 minutes.
Serve warm, garnished with spring onions and fresh coriander.