Green Miso Soup with Chard
This is not your typical miso soup—it has a fresh chard base, with all the umami goodness of miso.
- 2 tablespoons neutral-flavored oil, like canola, peanut, or grapeseed; olive oil has a bit more flavor but will work too
- 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
- 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).
- 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.
- Serve the soup in warmed bowls, topped with chard pieces and breadcrumbs.
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Keywords: vegetarian, vegan