Miso Chicken Soup with Snow Peas and Tofu
This classic miso soup is adapted from a recipe in, A Spoonful of Ginger, by Nina Simonds. It's a splendid way to spotlight tofu. Make sure to use the water-packed firm variety.
3 pounds chicken quarters
12 cup water
8 slices fresh ginger, smashed lightly with the flat side of a knife
1/2 cup miso paste
1 pound water-packed firm tofu, cut into cubes
3/4 pound snow or snap peas, strings removed
3 tablespoons minced green onion
- Combine chicken and water and ginger in a large saucepan; bring to a boil. Reduce, heat, simmer 1 1/2 hours. Remove chicken and cool. Discard ginger. Scoop out and reserve 1/2 cup broth.
- Remove the meat from the chicken, and shred. Discard skin and bones. Add chicken to broth.
- In a small bowl, combine reserved 1/2 cup broth and the miso paste; stir until smooth.
- Add tofu and snow peas to soup and bring to a boil. Reduce heat, and add miso mixture, and stir well.
- Ladle soup into serving bowls; top with green onions.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 295; Total Fat: 11g; Saturated Fat: 23g; Cholesterol: 83mg; Total Carbs: 11g; Fiber: 2g; Protein: 37g; Sodium: 1074mg.
Recipe and photograph courtesy of The Soyfoods Council.