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Miso Chicken Soup with Snow Peas and Tofu

Updated: Nov 26, 2019

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.

Ingredients 3 pounds chicken quarters

12 cups water

8 slices fresh ginger, smashed lightly with the flat side of a knife

1/2 cup miso paste1 pound water-packed firm tofu, cut into cubes

3/4 pound snow or snap peas, strings removed

3 tablespoons minced green onion

Instructions 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 small bowl, combine reserved 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.

Notes Yield: 6 servings.

CALORIES 295 (34% from fat); FAT 11g (sat 2.3g, mono 3.4g, poly 4.2g); PROTEIN 37.9g; CARBOHYDRATE 10.7g; FIBER 2.3g; CHOLESTEROL 83mg; IRON 3.4mg; SODIUM 1074mg; CALCIUM 163mg;

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