Swiss Chard rice noodle soup

Having an Asian boyfriend who is an absolute star in the kitchen, I've always been reluctant to test my own Asian cooking skills. But today I have to say I took us both by surprise when I put together this Asian influenced rice noodle soup with the ingredients we still had in the house. It was so darn tasty and nutritious I think my boyfriend has competition:-) I just love how nature provides us with so much goodness to play around and create with and hope you enjoy your meals guys! Also, the Swiss Chard brings the added bonus of being an amazing source of vitamins A, K, and C as well as vitamin E and the dietary minerals, magnesium, manganese, iron and potassium. This is a keeper...






  • 12 stalks of organic Swiss Chard
  • 1 pak of dried seaweed
  • 1 red chilli
  • 4 inches fresh giner
  • 1 tablespoon of Miso paste
  • 1 (chicken) bouillon cube
  • 3 garlic cloves finely chopped
  • 1 garlic clove crushed
  • 1 basket of organic mushrooms (shitake would be even better)
  • 1 pack of thin rice noodles
  • 3 stalks of spring onion. 
  • 1 sweet paprika 
  • A couple of fresh basil leaves (optional)
  • fish sauce (optional)
Start by soaking the dried seaweed for 15 minutes in large bowl with cold water. Set aside.

Use large soup pan.
Slowly fry the fresh chopped ginger, 1/2 chopped red chili (with seeds) 3 cloves of garlic chopped. Let simmer in olive oil for about 4 minutes. In the meantime bring 1,5 liters of water to boil. Add 1 big tablespoon of Miso paste (organic preferably) and 1 cube of chicken broth (or vegetable if vegetarian) to the ginger, chili and garlic base. Add the boiled water and bring to an almost boil. 

Rinse the swiss chard and dice in small chunks, leaves included.
Cut up mushrooms in quarters. In a separate frying pan, add 2 tablespoons of olive oil, bring to heat and add the mushrooms. Fry on high heat for about 3 minutes, then add chard and fry another 4 minutes. Crush the remaining garlic clove to it and fry another 1 minute. Turn off heat and set aside.

Now bring broth to boil and put in the rice noodles. Slowly simmer for 5 minutes. Add as many of the soaked seaweed as you like in thin slices to the soup. Throw in the can of corn and simmer for another few minutes. Turn off heat. 

Serve in large bowls while hot and sprinkle with fresh paprika (sliced) and chopped spring onion. Add basil leaves for some sweetness and optionally a few dashes of fish sauce.
Serves 4
Preparation and cooking time: 45 minutes


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