During a lunchtime cooking demonstration at Whole Foods, we made green miso soup. We passed this recipe on to our readers a few weeks ago as a healthy option during the holidays. For the demonstration, we chose this recipe because it is not the typical, brothy tofu miso, but is based on pureeing chard and making a “greener version”.
There is a topping that is added using the ribs of the chard. “Brilliant“, “genius” “a healthy alternative to bacon bits“, said many shoppers who tried the soup, which made us realize that this idea of saving the chard ribs (giving food waste a second chance) and frying them up in a little oil and panko is really a good idea that goes beyond this soup. One woman even said that she was going to use the topping for seared scallops and risotto – first layering risotto on a plate, then sauteed chard, then scallops and topping it with the crispy chard ribs. Yum! We want an invitation.
Tip: Save the ribs from your swiss or rainbow chard, dust them with a little panko and fry them up in a pan of hot oil until they turn brown and crispy. Drain on a paper towel.
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