Guest Author - Sherry Van Der Elst

Red miso paste and fried tofu can be found in most Asian grocery stores and at many specialty supermarkets. For a recipe variation, substitute 1/2 cup of frozen sweet peas for the celery.

To add a little decadence, swirl in a tablespoon or two of heavy cream just before serving.


6 chicken wings
1 onion, peeled and quartered
2 celery stalks, cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 tbsp red miso paste
salt and pepper, to taste
4 pieces deep-fried tofu (optional)
4 fresh basil leaves for garnish

1. Place chicken wings in large saucepan; add water until wings are just covered.

2. Bring to a boil, then reduce heat to low. Cover and let simmer for 10 minutes.

3. Skim fat from the surface, then add onion, celery and carrots. Cover and continue simmering an additional 15 to 20 minutes, until vegetables are tender.

4. Puree the soup in batches and return to saucepan. Add the miso and fried tofu and bring soup to a gentle simmer. Do not boil! Remove from heat and season with salt and pepper to taste.

5. Ladle the soup into individual bowls and garnish with fried tofu and basil leaves.