Miso is a thick seasoning paste made from soybeans. It hails from Japan, where it has been eaten for centuries. To the modern kitchen it brings flavor that’s super fast but nutritious . Really, you don’t have to fool with any other seasonings. Just add a dollop of no-to-low calorie miso and you get amazing flavor.
I seem to forget about miso for long stretches. Happily, it lasts for practically ever in the frig, so it’s still good when I remember it again. This morning, its hearty, comforting flavor came to mind as I was casting about for a way to use up the chard rescued from my garden before last week’s storm. Watermelon radishes and last-of-the-season yellow pepper added color.
Miso Chard Soup
Saute in a neutrally flavored oil:
- 1 onion, diced to 1/2″
- 1 watermelon radish, cut in 1/4″ matchsticks
- 1 yellow pepper, diced to 1/2″ (last of the season; use frozen if not available fresh)
Stir in and simmer 5-10 minutes
- 6 cups chard
- 1 qt. good broth
Stir in and cook a couple more minutes:
- 1 cup cooked millet
- 1 box silken tofu, diced to 1/2″
Remove soup from heat and stir in:
- 1/4 cup red miso (more or less to taste), mixed with 1/4 cup cold broth
NOTE: This recipe is written in simplified format, showing how easy it is to make nutritious meals if you know the building block basics, like:
- efficiently dicing vegetables
- what it means to saute them and how it can build lovely flavor
- all about different kinds of misos and how to use them without destroying their nutritional benefits
- seasonal radishes, what is millet and “good” broth, and where do you find silken tofu
- how this recipe can be varied to accommodate whatever veggies are in season and/or in the frig
Not familiar with these kinds of building blocks? You’ll want to join us for one of our Inspired Everyday Meal Making classes and discover the joy, ease and creativity of healthful cooking.
From my neighbor Carolyn:
“Like you, my red miso migrates to the back of the frig and gets forgotten, but for my part, if I want straight up comfort food, I’ll dig it out and mix with water, Braggs Liquid Aminos, a splash of vinegar, green onion if I have some on hand, and rice noodles (pre-cook first). I eat it out of a small deep round bowl with a Chinese soup spoon or chop sticks.*
*Toasted sesame seeds, zucchini thinly sliced, etc. optional.”
Sounds quick and delightful! I’ve never included vinegar in my miso soup. I’ll give it a try.