1 whole chicken, about 3 pounds, trimmed of fat
12 cups of water
8 slices fresh ginger, about the size of a quarter, smashed lightly with the flat side of a knife
½ to 2/3 cup medium-colored miso paste (chu miso or shinsu ichi miso), or to taste
1 pound firm tofu, cut into thin slices about ¼ inch think and 1 ½ inches long
¾ pound snow or snap peas, ends snapped and veiny strings removed
3 tablespoons minced scallion greens
1) Cut the chicken through the bones into 10 to 12 pieces. Put the chicken pieces, water, and ginger in a heavy pot and bring to a boil. Lower the heat so that the liquid is at a simmer and cook about 1 ½ hours, skimming the broth to remove any impurities. Remove the chicken pieces and let them cool. Remove the ginger slices and discard. Skim the broth to remove nay fat. Scoop out ½ cup broth and reserve it.
2) Using your hands or a knife, remove the skin and bones from the chicken and cut or shred the meat into thin julienne shreds. Add the chicken broth with the miso paste and stir until smooth.
3) Add the tofu slices and snow peas to the soup and bring it to a boil. Reduce the heat, add the miso mixture, and stir to blend. Heat the soup until near boiling; then ladle it into serving bowls. Sprinkle the top of each bowl with some minced scallion greens and serve.