• Types of Miso: Made out of fermented soybeans, white miso or yellow miso paste is ideal for a lighter, sweeter soup, while red miso paste brings deeper, saltier flavors. Experiment to find your favorite!
• Dashi: Real dashi broth is the foundation of authentic miso soup. For the best flavor, try making your own homemade dashi with bonito flakes and kombu, or use high-quality dashi granules in cold water as a time-saver. If you don’t have any you can substitute it with a simple vegetable broth or even just water, though you'll want to amp up the other flavors to compensate.
• Tofu: Silken tofu is traditional and wonderfully soft, but if you prefer a bit more texture, firm tofu holds up well in the hot broth.
• Veggies: Beyond green chard, feel free to add shiitake mushrooms, carrots, spinach, or kale for extra greens. Just remember, softer veggies go in later so they don’t overcook.
• Avoid Boiling: Once you’ve added the miso paste, avoid boiling the soup to keep the flavors intact and maintain the health benefits of the live cultures in the miso.

Storage and Reheating Instructions

• Cool and Airtight: Let the soup cool to room temperature, and use an airtight container to store your soup in the refrigerator.
• Refrigerate: This soup tastes best when eaten within a couple of days, so try to consume leftovers within 2-3 days for optimal flavor.
• Reheat: Gently reheat the soup on the stove over low heat—don’t let it boil, as this can affect the flavor and nutrients of the miso.