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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.

Recipe printed with permission from The Breakaway Vegetarian Cook: An Umami-Intensive Journey Into Vegetables, by Eric Gower (Breakaway Cook, 2011).
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