Fresh Pea Soup With Miso

1. 1

   Put oil in a heavy saucepan over medium-high heat.

2. 2

   Add leek and cook until softened, about 5 minutes.

3. 3

   Add snap peas to pot and season well with salt and pepper.

4. 4

   Add 1 cup water and simmer until peas are soft, about 3 minutes.

5. 5

   Add broth and miso and cook 1 minute more.

6. 6

   Puree mixture in a blender, then pour through a fine mesh sieve, pressing with a wooden spoon to extract all liquid.

7. 7

   Return strained soup to pot and check seasoning.

8. 8

   (May be made up to a day ahead and refrigerated.

9. 9

   Reheat just before serving.)

10. 10

    To serve, spoon a little tofu into each small soup bowl.

11. 11

    Pour hot soup over.

12. 12

    Garnish with scallions and shiso.

* Per serving · 4 servings · Values may vary.

No additional tips available.