Six ingredients and a few simple steps come together into a quick, easy and super-healthy soup. Uplifting and vibrant, it is the sort of thing we like to have around this time of year when eating consists mainly of heavy foods. We especially like it in the afternoon for lunch or to sip at the beginning of a meal.
Miso has become a regular pantry item. It falls into the legume category as it is made by combining cooked soybeans, mold (koji), salt and various grains, then fermenting for six months to two or more years. There are lots varieties and each type has its own distinctive flavor and texture. Use it in place of bouillon, soy sauce, or Worcestershire sauce to flavor stews, soups, sauces and dressings.
Serves 4 -6
2-3 Tbls. grapeseed oil (or other mild, neutral oil)
1 med. onion, chopped
4 c. chicken broth or water
4- 6 c. chard leaves (2-3 small bunches), ribs removed and chopped finely
3 heaping Tbls. white or yellow miso
2 Tbls. breadcrumbs or panko
In a saucepan or soup pot, heat 1-2 Tbls. oil over medium-high heat. Add onion and saute until soft. Add broth or water and bring to a low boil. Add chard leaves and cook for 3 minutes. Remove from heat. Add miso and stir to combine.
In a small fry pan over high heat, add remaining tablespoon of oil. Add chopped chard ribs and breadcrumbs and cook to about 2 minutes to let crisp up. Remove from heat.
Very carefully, remove broth mixture to a blender and blend slowly at first to combine until smooth.
Serve in bowls and top with chard and breadcrumb mix.
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