FRESH PEA SOUP WITH MISO

Fresh Pea Soup With Miso image

This simple Japanese-inflected soup has a delicate green flavor and a lovely creamy consistency. Served in small bowls, it makes a perfect beginning to a spring meal. Using white miso (shiro miso) keeps the soup light; red miso (a k a miso) gives it a nutty, more earthy flavor. Both are good. Japanese groceries sell fragrant shiso leaves in tiny bunches, and also offer the best choices for soft, silken tofu.

Provided by David Tanis

Categories dinner, lunch, soups and stews, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

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Ingredients

1 tablespoon coconut or vegetable oil
1 medium leek, diced, both white and tender green parts
3/4 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)

Steps:

Put oil in a heavy saucepan over medium-high heat. Add leek and cook until softened, about 5 minutes.
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.
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.)
To serve, spoon a little tofu into each small soup bowl. Pour hot soup over. Garnish with scallions and shiso.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 659 milligrams, Sugar 6 grams, TransFat 0 grams