Put 15 dried chilies de árbol or Japones chilies into a heat-proof bowl. Pour enough boiling water over the chilies to cover them. Soak them for 30 minutes. Drain the chilies and pat them dry with paper towels. Use a knife to coarsely chop them., Put the chopped chilies into a small food processor and add the remaining paste ingredients. Put the lid on the processor and puree it until the ingredients form a thick paste. You'll need:8 cloves garlic, peeled
½ teaspoon salt
2 stalks lemongrass, minced
2 shallots, minced
1 teaspoon red miso

, Pour 4 cups (0.9 liters) of low-sodium vegetable broth into a sauce pot. Turn the heat to high, so the broth begins to boil. Stir in 2 tablespoons of low-sodium soy sauce and the chili paste you made in the food processor. Stir the soup base well.The paste should dissolve in the hot broth.
 Slice 1 ½ cups (340 g) of beet greens and add it to the sauce pot. You'll also need to cut up one cup (150 g) of turnip or fennel and add it along with 1/2 cup (55 g) of sliced mushrooms. Boil the soup for 5 minutes.If you don't have beet greens, you can substitute Swiss chard, escarole, turnip greens, or kale.
 Turn the heat to medium-low and let it simmer for a few minutes. Add 1 cup (260 g) of firm tofu chunks and let it cook for a few minutes while you chop 1 cup (150 g) of arugula. Add the arugula, ½ cup (15 g) of fresh mint leaves, and ¼ cup (5 g) of chopped parsley. Serve the soup once the herbs wilt a little.You can also serve this soup with thin rice noodles.
Soak the chilies and chop them.
Puree the chile paste.
Heat the broth and add the soy sauce and chili paste.
Stir in and cook the beet greens, turnip, and mushrooms.
Reduce the heat and add the remaining soup ingredients.
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