Swiss chard miso soup


(For 4 portions)

  • 1 punnet Rock Chives
  • 200g swiss chard
  • 1,250L vegetable stock
  • 1 tsp miso paste
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 1 tbsp dark soy sauce
  • juice from 1 lemon


  • Dilute the miso paste into the vegetable stock and bring to simmer. 
  • Add ¾ of a punnet of Rock Chives. 
  • Wash and cut the swiss chard and add to the stock with the rest of the ingredients. 
  • Simmer for 15 minutes and close with a lid. 
  • Let infuse until completely cool and reheat when needed. 
  • Add the rest of the Rock Chives on top on the soup and serve. 

Recipe: Franck Pontais

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