Miso Chicken Soup with Snow Peas and Tofu
Courtesy of The Soyfoods Council
Servings: 6
Prep Time: 20 Min.
Cook Time: 2 Hr.
Prep Time: 20 Min.
Cook Time: 2 Hr.
What you need:
* 3 lb. chicken quarters
* 12 c. water
* 8 slices fresh ginger, smashed lightly with the flat side of a knife
* 1/2 c. miso paste
* 1 lb. water-packed firm tofu, cut into cubes
* 3/4 lb. snow or snap peas, strings removed
* 3 Tbsp. minced green onion
* 12 c. water
* 8 slices fresh ginger, smashed lightly with the flat side of a knife
* 1/2 c. miso paste
* 1 lb. water-packed firm tofu, cut into cubes
* 3/4 lb. snow or snap peas, strings removed
* 3 Tbsp. minced green onion
What to do:
1. Combine chicken and water and ginger in a large saucepan; bring to a boil. Reduce, heat, simmer 1 1/2 hr. Remove chicken and cool. Discard ginger. Scoop out and reserve 1/2 c. 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.
* 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.
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.
* 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.
Nutritional information:
Calories: 295; Total Fat: 11g; Saturated Fat: 23g; Cholesterol: 83mg; Total Carbs: 11g; Fiber: 2g; Protein: 37g; Sodium: 1074mg;