Miso Chicken Soup with Snow Peas and Tofu

Karry Hosford
  • Yield: 6 servings

Make sure to use the water-packed firm tofu.


3pounds chicken quarters
12cups water
8slices fresh ginger, smashed lightly with the flat side of a knife
1/2cup miso paste
1pound water-packed firm tofu, cut into cubes
3/4pound snow or snap peas, strings removed
3tablespoons 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.

Adapted from A Spoonful of Ginger by Nina Simonds.

Nutritional Info *per serving

  • Calories 295
  • Fat 11g
  • Saturated Fat 2.3g
  • Polyunsaturated Fat 4.2g
  • Monounsaturated Fat 2.3g
  • Cholesterol 83mg
  • Sodium 1074mg
  • Carbohydrate 10.7g
  • Fiber 2.3g
  • Protein 38g