Servings: 4 to 6
Mirin and sesame oil add sweet, toasty notes to this tangy soup, and the greens give it a wholesome, filling feel. Rainbow chard makes it look bright.
When buying Swiss chard, look for leaves that are thick and a dark, rich shade of green, without wilted edges. The stems should be bright and unbruised. Swiss chard can be refrigerated in a plastic bag for up to 5 days.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I made this last week and we absolutely loved it! So easy and full of nutrition. I poached some organic chicken thighs while prepping the rest of the soup. Will make again and won't change a thing.
I loved the swiss chard in this soup. It gave a great color element as well as adding nutritious greens to the soup. The flavor as the soup cooked was more thai than chinese, so I opted out on the sesame oil. The soup didn't need it. Next time I will add kale as well for some more body. I also feel that the chicken could be subbed out for tofu.
Excellent soup, all I heard was slurping from the 2 kids and husband
A hodgepodge of fusion that didn't work for me. This cool climate dark leafy green with Thai overtones is too busy with competing flavors. I've never used olive oil and toasted sesame oil in the same recipe, let alone with mirin, rice wine vinegar and lemongrass. Chard is too earthy for this dish. Bok choy or Napa might work better if sauteed in grapeseed oil.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?