Ginger Pea Soup

This hot or cold soup takes less time to prepare than it takes to watch a sitcom. A touch of miso adds a nutty, salty element to the mix and teams up with firm light tofu to pack in the protein.
Publish date:
Ginger Pea Soup

Ginger Pea Soup

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 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 

  • ½ cup Thai basil leaves (about 24 leaves), coarsely chopped 

  • 2 oz firm light tofu, crumbled


1. Heat peas with broth in a medium sauce pot 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. 

2. 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 

Nutrition Information

  • Serving Size: 1-cup
  • Calories: 147
  • Carbohydrate Content: 22 g
  • Fat Content: 1.5 g
  • Fiber Content: 6 g
  • Protein Content: 11 g
  • Saturated Fat Content: 0.25 g
  • Sodium Content: 173 mg
  • Sugar Content: 0.5 g