RECIPE TITLE "Miso Chicken Soup with Snow Peas and Tofu" Author:
A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens
copyright c 1999 by Nina Simonds. All rights reserved.
Miso soup has always been one of my favorites; it is so soothing
and satisfying. Here I offer a variation of the most traditional
recipe, using a chicken broth as the base rather than the classic
dashi (bonito tuna stock). Shredded chicken, tofu, and snow peas
round out the flavor, making it a meal in itself.
- 1 whole chicken, about 3 pounds, trimmed of fat
- 12 cups water
- 8 slices fresh ginger, about the size of a quarter, smashed
lightly with the flat side of a knife
- 1/2 to 2/3 cup medium-colored miso (chu miso or shinsu ichi
miso), or to taste
- 1 pound firm tofu, cut into thin slices about 1/4 inch thick
and 11/2 inches long
- 3/4 pound snow or snap peas, ends snapped and veiny strings
- 3 tablespoons minced scallion greens
- Cut the chicken through the bones into 10 to 12 pieces. Put the chicken pieces, water, and ginger in a heavy pot and bring to a boil. Lower the heat so that the liquid is at a simmer and cook about 11/2 hours, skimming the broth to remove any impurities. Remove the chicken pieces and let them cool. Remove the ginger slices and discard. Skim the broth to remove any fat. Scoop out 1/2 cup broth and reserve it.
- Using your hands or a knife, remove the skin and bones from the chicken and cut or shred the meat into thin, julienne shreds. Add the chicken shreds to the skimmed broth. In a small bowl mix the reserved chicken broth with the miso paste and stir until smooth.
- Add the tofu slices and snow peas to the soup and bring it to a boil. Reduce the heat, add the miso mixture, and stir to blend. Heat the soup until near boiling; then ladle it into serving bowls. Sprinkle the top of each bowl with some minced scallion greens and serve.
A Spoonful of Ginger
From Nina Simonds, the best-selling authority on Chinese cooking, here is a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine. The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles. The wealth of information Nina Simonds offers here derives from her extensive research into he evidence amassed over three thousand years by practitioners of Chine medicine, and from her interviews with leading experts today in food as medicine, who offer first-hand testimony.