Green Miso Soup with Chard


Season: Spring

Eric Gower

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


  1. Warm 1 tablespoon oil in a pot over medium-high heat. Add the onion and sauté for a few minutes until softened.
  2. Add the broth and bring to a simmer. Add the chard leaves and cook for 3 minutes.
  3. Add the miso and transfer the mixture to blender. Carefully blend until smooth (in 2 batches if you need to).
  4. 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.
  5. Serve the soup in warmed bowls, topped with chard pieces and breadcrumbs.
  6. Enjoy!

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Keywords: vegetarian, vegan

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