Ginger Pea Soup

Serve hot or cold.

INGREDIENTS:


4 cups frozen peas (do not thaw)

3 cups low-sodium chicken broth

2 tbsp green onion, diced

2 tsp miso (TIP: If miso is not available, substitute with 2 tsp low-sodium soy sauce.)

2 tsp ginger, coarsely chopped

1/2 cup Thai basil leaves (about 24 leaves), coarsely chopped

2 oz firm light tofu, crumbled

INSTRUCTIONS:


ONE: Heat peas with broth in a medium saucepot over medium heat. Cover and bring to a boil, about 10 minutes. Add green onion, miso, ginger and basil. Heat for about 1 minute, then remove pot from burner.

TWO: Carefully pour mixture into blender and purée until smooth, about 1 minute. (CAUTION: Mixture will be hot.) Pour into 4 bowls and top each with tofu, dividing evenly. Garnish with additional green onion or basil, if desired. Serve hot, at room temperature or chill and serve cold.


Serves four