Sweat the onions, then add the garlic and give it a swirl.
Add the spices and swirl again, now for about a minute.
Stir in the mung beans, turn the heat to high and slowly pour in the vegetable broth.
Add the bay leaves. Bring it to a boil, cover and reduce heat.
Allow it to gently boil for about 25 minutes. Add the carrots. Stir and check your liquid levels. It might need another cup of water. If so, add it now.
Cook for another 15 minutes then add the chard. Let it sit on top of the soup to steam. Cook until it wilts, about 5-10 more minutes. Stir the chard into the soup. Taste to check if the beans are cooked through. They will be soft if they are done.
When the beans are done, turn off the heat. Remove the bay leaves. Stir in the miso and mix well.
Ladle the soup into bowls. Season with tamari or shoyu and a generous splash of olive oil. Sprinkle with cilantro, chopped scallions, roasted seeds and optionally, a toasted sage leaf.