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Spring Pea Miso Soup with Bacon

Rodney Strong - Spring Pea Miso Soup with Bacon


1 tablespoon safflower oil
1 medium white onion, chopped
1 pound frozen and defrosted petite peas
Kosher salt and pepper
1 quart chicken stock
1/4 cup white miso paste
2 tablespoons tamari
4 ounces silken tofu, small diced
3 tablespoons bacon, cooked until crisp and chopped
2 tablespoons very thinly sliced scallions
1 tablespoons toasted sesame seeds


Heat oil in a soup pot over medium-high heat. Add onion and cook until softened but not colored, about 5 minutes. Add the peas, chicken stock, miso, and tamari. Bring to a simmer. Remove from heat and puree in a blender in batches. Pour through a fine mesh strainer into pot and heat through. To serve, place tofu and bacon into the bottom of four soup bowls, and pour hot soup over. Garnish with scallions and sesame seeds.

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