Green Miso Soup
My YJ Recipes
This is not your typical miso soup—it has a fresh green-chard base, with all the umami goodness of miso.
Makes 4 servings.
2 tablespoons grapeseed oil (or other neutral oil)
1 cup onion, thinly sliced
4 cups vegetable broth or water
4 cups chopped chard leaves (trim them from their ribs first, reserving the ribs)
3 heaping tablespoons white or yellow miso
1 cup chopped chard ribs and stems
2 tablespoons breadcrumbs
1. Warm 1 tablespoon oil in a pot over medium-high heat. Add the onion and sauté for a few minutes until softened. Add the broth and bring to a simmer. Add the chard leaves and cook for 3 minutes. Add the miso and transfer the mixture to blender. Carefully blend until smooth (in 2 batches if you need to).
2. Warm the remaining tablespoon of oil in a small frying pan over high heat, and add the chard ribs. Add the breadcrumbs and continue to cook, stirring constantly, until they begin to crisp up, 1 to 2 minutes.
3. Serve in warmed bowls and top with chard pieces and breadcrumbs.
Note: If you really want to up the umami quotient, add a few dried tomatoes to the broth before blending.