Split Pea and Vegetable Miso Soup with Seaweed and Dried MushroomsIf you like this recipe, you will also want to try these healthy miso soups from Lisa's Vegetarian Kitchen:
1 cup of yellow split peas
14 grams of dried mushrooms
1/4 cup of dulse seaweed, crumbled or cut into pieces
4 - 5 strips of wakame seaweed
1 inch piece of ginger, peeled and minced
2 shallots, cut into thin strips
1 clove of garlic, finely minced
2 medium carrots, chopped
1 large potato, diced
7 cups of water
3 tablespoons of dark miso (I used Hatcho)
a generous splash of tamari
freshly cracked black pepper
1/2 teaspoons of sea salt
Rinse the yellow split peas well, transfer to a bowl and cover with water. Let the beans soak for at least three hours. Drain the beans and set aside.
In a small bowl, soak the dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak the wakame in 1 cup of warm water for 20 minutes. Drain the mushrooms and wakame seaweed, reserving the soaking liquid. Chop the mushrooms and wakame and set aside.
In a large pot, bring the reserved soaking liquid, along with the remaining 5 cups of water, and the ginger, shallots, garlic, potato, carrots, drained split peas and a teaspoon or two of the dulse seaweed to a boil. Reduce the heat to low and cover and simmer until the split peas are tender - roughly 30 minutes.
Meanwhile, place the miso in a small bowl with 1/2 cup of warm water and mix with a fork until the miso is dissolved.
Add the remaining dulse seaweed to the soup pot, along with the wakame seaweed, the mushrooms, the miso, tamari, salt and black pepper and gently cook for another few minutes.
Serve with brown rice for a healthy and balanced vegetarian meal.
Vegetarian Miso Soup
Mushroom Miso Seaweed Soup
Miso Soup with Wild Mushrooms