Japanese Miso-style Pea Soup with Tofu and Chives

Preparation time
'
Nr of servings
4
Difficulty Level
Japanese Miso-style Pea Soup with Tofu and Chives

Logo Thanks to Yes Peas !
Preparation time
'
Nr of servings
4
Difficulty Level

Ingredients

200 
g 
frozen peas
4 
shiitake mushrooms, finely sliced
2 
spring onions trimmed and very thinly sliced on the slant
1 
teaspoon 
grated ginger
1 
tablespoon 
chopped chives
250 
g 
tofu (any type) diced
3 
sachets miso paste
450 
ml 
boiling water
1 
tablespoon 
sesame seed oil

Preparation

  1. Heat the sesame oil in a frying pan. Saute the sliced shiitake mushrooms for 2-3 minutes, until softened. Set aside. Place the boiling water in a saucepan and add the 3 sachets of miso paste. Stir well. Bring to simmering point. Add the tofu and bring back to the boil. Reduce the heat. Add the ginger, spring onions, shiitake mushrooms, peas and a dash of sesame seed oil (optional). Bring to the boil, simmer for 30 seconds and serve. Garnish with the chopped chives.

Serving tip

The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin. When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W).

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
128 KCal
5 g
0.7 g
2 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.