Miso Ginger Soup with Red Chard
- Total Time: 25 minutes
- Yield: 4 1x
Description
Miso soup is not only warm, hearty and delicious, it packed full of healthful nutrients – perfect for warding off sickness during the cool temps of Fall and Winter!
Ingredients
- 10oz (285 g) yellow onion (large onion), halved root to stem, halved again, then sauté sliced
- 4oz (115 g) shitake mushrooms, very roughly chopped
- 1 scallion, very thinly sliced on the bias
- 1 to 1 1/2 tbsp grated ginger
- 4 cups (960 ml) filtered water
- 4 tbsp brown rice miso
- 2 large chard leaves, rib removed, then sliced into fine ribbons
- 4 hard boiled organic pasture raised eggs, halved (optional)
Instructions
- Place onions into a large sauté pan over low heat. Stir often to prevent onions from browning. As onions begin to soften, add mushrooms, scallion and ginger, stirring often to prevent from browning. Allow onions and mushrooms to soften fully, about 10-15 minutes.
- Add water and bring to a low boil. In a separate mixing bowl, add miso. Then, using a ladle, add a small amount of miso broth to mixing bowl and stir to incorporate miso paste and broth until it forms into a smooth liquid.
- Turn off heat and add miso liquid to saute pan, stir.
- Place chard ribbons and eggs on top of a single serving of miso or mix in with soup before serving. Enjoy!
Notes
- I recommend Vital Farms brand eggs.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
If You Liked This Recipe, You’ll Love These
- Miso-Coconut Noodle Soup
- Homemade Egg Drop Soup
- Creamy Curried Pumpkin Soup
- Chicken Khao Soi: Curry Noodle Soup
Frequently Asked Questions
Why is the miso dissolved in a separate bowl instead of being added directly to the pot?
The instructions have you ladle a small amount of hot broth into the miso in a separate mixing bowl, stir until smooth, then add this liquid back to the pot — and critically, the heat is turned off first. Boiling miso destroys the beneficial enzymes and dulls its complex flavour; the off-heat dissolving method preserves both.
What type of miso does the recipe call for?
Brown rice miso specifically — 4 tablespoons of it. Brown rice miso is earthier and slightly less salty than white miso, which suits the depth of the shiitake mushrooms and ginger in this soup. 
Why cook the onions and mushrooms over low heat for 10 to 15 minutes?
The instructions say to stir often and keep the heat low specifically to prevent browning. The goal is fully softened, deeply flavoured onions and mushrooms — not caramelised or fried — which forms the flavour base of the broth without adding bitterness from browning.
