Miso Chicken Soup with Snow Peas and Tofu

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Credit: Nina Simonds, Chef/Cookbook Author, Salem, Mass.
The National Culinary Review, May 2011

From the Chef

“Courtesy of The Soyfoods Council”


3 lbs. chicken quarters
12 cups water
8 slices fresh ginger, smashed lightly with flat side of knife
½ cup miso paste
1 lb. water-packed firm tofu, cut in cubes
¾ lb. snow or snap peas, strings removed
3 T. minced green onion


1. Combine chicken, water and ginger in large saucepan; bring to a boil. Reduce heat; simmer 1½ hours. Remove chicken; cool. Discard ginger. Scoop out and reserve ½ cup broth.

2. Remove meat from chicken; shred. Discard skin and bones. Add chicken to broth in saucepan. In small bowl, combine reserved broth and miso paste; stir until smooth.

3. Add tofu and snow peas to soup; bring to a boil. Reduce heat; add miso mixture. Stir well. Ladle soup into serving bowls. Top with green onion.


6 servings


Poultry, Soup, The National Culinary Review

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