Summer Pea Soup with Miso Marinated Tofu

In summer I can’t think about anything but fresh vegetables and the myriad recipes attached to them. I love vegetables. I may have been a picky toddler (not unlike my own fruititarian son), but at some point in my life, vegetables became an obsession. So much you can do with them! So much in season! So many colours and textures to play with. How anyone could not like them, is beyond me.

Sometimes, vegetables are all I have in the kitchen to cook with. We’re not big on meat in this family and our garden has been producing fairly well this year (although not enough to discontinue the weekly grocery shop). So I found myself with little to cook with, but enough to make a lush, vibrant soup. I also had a little container of firm tofu as well, and of course a pantry and refrigerator full of condiments. There’s nothing like hot soup on a hot summer night, right?

Fresh Pea Soup with Miso Marinated Tofu

For the soup (adapted from Eat Smart):

1 tsp. Olive Oil
1/2  medium onion, chopped
2 1/2 cups chicken broth
1/2 tsp. salt
Fresh ground black pepper
12 oz. Peas (fresh or frozen)
Seasoning of choice (I used some left over pesto, but basil, tarragon, thyme, oregano or whatever you like would work just fine)

1. In a large soup pot, heat oil over medium-low. Add onion, and cook until softened, about 5 minutes. Add broth, seasoning, salt and a few turns of black pepper.
2. Bring to a boil over high heat, add peas and cook until just heated through.
3. Puree the soup until very smooth using an immersion blender or a regular blender.
4. If serving hot, return soup to pot and bring to a simmer, add tofu and serve with a sprinkle of grated Parmesan or a tsp. of sour cream or plain yogurt. If serving cold, transfer to refrigerator and chill.

For the Tofu:

Half a package of firm tofu
1 1/2 Tbsp. White Miso (Amano)
1 1/2 Tbsp. Japanese mayonnaise
1 Tbsp. Mirin or rice wine vinegar

1. Mix all ingredients (except Tofu) in bowl.
2. Cube tofu to desired sizes (I prefer large chunks, about 3/4″ x 3/4″)
3. In hot pan, add tofu and sauce.
4. Cook on medium high until browned around edges.

Similarly delicious recipes on other blogs:

Spicy Collards and Black-eyed Pea Soup on Fat Free Vegan Kitchen
Edamame and Pea Soup with Herbed Lemon Cream on Pinch My Salt
Tuna Tofu Miso Mini Burgers on Just Bento
Creamy Pea Soup on Greedy Gourmet
Spinach and Tofu Salad with Japanese Sesame Miso Dressing on Rasa Malaysia

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