Fresh Pea Soup With Miso
Published April 29, 2014
Karsten Moran for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 tablespoon coconut or vegetable oil
1 medium leek, diced, both white and tender green parts
¾ pound sugar snap peas, trimmed, then chopped
Salt and pepper
4 cups hot chicken broth or dashi
4 tablespoons white or red miso
4 ounces soft tofu
2 tablespoons thinly sliced scallions
A few shiso (perilla) leaves, roughly chopped (optional)
Nutritional analysis per serving (4 to 6 servings)
16 grams carbs; 5 milligrams cholesterol; 148 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 659 milligrams sodium; 9 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Put oil in a heavy saucepan over medium-high heat. Add leek and cook until softened, about 5 minutes.
- Step 2
Add snap peas to pot and season well with salt and pepper. Add 1 cup water and simmer until peas are soft, about 3 minutes. Add broth and miso and cook 1 minute more.
- Step 3
Purée mixture in a blender, then pour through a fine mesh sieve, pressing with a wooden spoon to extract all liquid. Return strained soup to pot and check seasoning. (May be made up to a day ahead and refrigerated. Reheat just before serving.)
- Step 4
To serve, spoon a little tofu into each small soup bowl. Pour hot soup over. Garnish with scallions and shiso.
Private Notes
Comments
I thought this soup was delicious and a wonderful use of my bumper crop of snow peas. I didn't bother straining the soup. I think this could go off in all sorts of interesting directions. Serve cold like gazpacho, perhaps adding some raw cucumbers. How about a Thai direction, lemon grass? ginger? But make this as is you'll love it.
Very good, but next time I would add more snap peas!
I skip the water and simmer the snap peas in dashi. Works well with frozen sugar snap peas. Minced cilantro or chiffanade of Thai basil also nice as a garnish. Excellent recipe.
Not sure if I did something wrong but this was VERY salty!
The soup is good! I was trying to find my dashi granules, but the chicken stock did the job for now. I didn't strain it since I wanted to keep as much nutrients as possible (I started making soup today and yesterday to help my roommate while she's sick). I doubled the amount of tofu because I felt 4 oz was too little (and just to help use up the container of tofu since they're usually like 12 oz-16 oz a container). I also made rice to accompany the soup.
Be super careful when blending hot liquids! Make sure lid is on tight and hold it on with a folded dish towel. I used mint as a sub for shiso. Delicious and would be nice cold ala gazpacho as another reviewer said.