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