Pooja Guest Blog: Miso Ginger Soup with Red Chard and Vital Farms Eggs
Miso soup, an ancient fermented food of the East, is not only warm, earthy, and delicious, it’s packed full of healthful nutrients and beneficial bacteria – perfect for warding off sickness during those chilly Fall days! Add a Vital Farms egg for more protein. Sustainably raised eggs are considered Mother Nature’s “perfect food”!
Miso Ginger Soup w/Red Chard
Yield: About 4 servings
Total Time: 25 minutes
10oz yellow onion (large onion), halved root to stem, halved again, then sauté sliced
4oz shitake mushrooms, very roughly chopped
1 scallion, very thinly sliced on the bias
1 to 1 ½ tablespoons grated ginger
4 cups filtered water
4 tablespoons brown rice miso
2 large chard leaves, rib removed, then sliced into fine ribbons
4 hard-boiled Vital Farms eggs, halved
- 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 hard-boiled egg halves on top of a single serving of miso or mix in with soup before serving. Enjoy!