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 cups 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
1. 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.
2. 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.
3. 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. 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;