Split Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms


Not so long ago, I resolved to incorporate more seaweed into my diet. Realizing that I wasn't actually doing so, I decided to cook some into a soup again. Inspired by my mushroom, miso and seawood Soup, this time I added some legumes and vegetables to load it up with extra nutrient power. Happily, the temperatures are quickly rising, meaning I will be making more salads and fewer soups for the next few months, but one of life's greatest pleasures is still a steaming hot bowl of soup.


Split Pea and Vegetable Miso Soup with Seaweed and Dried MushroomsSplit Pea and Vegetable Miso Soup with Seaweed and Dried Mushrooms
Recipe by
Cuisine: Japanese
Published on May 25, 2009

Delicious and nourishing Japanese-style split peas cooked in a ginger, seaweed and mushroom broth and finished with miso

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Ingredients:
  • 1 cup dried yellow split peas
  • 1/2 oz (14 g) dried shiitake mushrooms
  • 4 to 5 strips wakame seaweed
  • 1/4 cup dulse seaweed, crumbled or cut into pieces
  • 1-inch fresh ginger, minced or grated
  • 2 shallots, cut into thin strips
  • 1 clove garlic, minced or crushed
  • 2 medium carrots, chopped
  • 1 large potato, diced
  • 3 tablespoons aka or hatcho (dark) miso
  • 1/2 tablespoon tamari (soy) sauce
  • 1/2 teaspoon sea salt
  • fresh cracked black pepper
Instructions:
  • Rinse the split peas, transfer to a bowl, and cover with water. Let soak for at least 3 hours, then drain and set aside.

  • Soak the dried mushrooms in 1 cup of hot water in a small bowl 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 from each. Chop the mushrooms and wakame and set aside.

  • Add the reserved soaking liquids and 5 cups of water to a large saucepan or soup pot, and toss in the ginger, shallots, garlic, carrots, potato, drained split peas and a teaspoon or two of the dulse seaweed. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the split peas are tender — about 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.

  • When the split peas have cooked, add the remaining dulse seaweed, wakame, mushrooms, miso, tamari, salt and black pepper, and gently cook for another few minutes.

  • Serve with hot fresh cooked brown rice for a healthy and balanced vegetarian meal.

Makes 6 servings


If you like this recipe, you will also want to try these healthy miso soups from Lisa's Vegetarian Kitchen:
Vegetarian Miso Soup
Mushroom Miso Seaweed Soup
Miso Soup with Wild Mushrooms

21 comments:

Jacqueline said...

This is one good looking soup Lisa!

Kalai said...

Soup looks hearty and yummy, Lisa! Thanks so much for leaving such a heartfelt comment.

Pooja said...

Healthy and delicious soup! I love to have soups during any weather conditions! Hot and spicy ones are always comforting :)

Preeti Singh said...

Lisa , soup looks very healthy, you have sprinkled in all the good things.I can get seaweeds easily here in Tokyo, which is a bit hard to get in India.

Suparna said...

Hi Lisa,
Soup looks wholesome and tasty. It could be an appetizer and a meal in itself too! good one
TC

rekhas kitchen said...

what a healthy soup this is. I never tried dried mushrooms will try this time, nice color too.

nath said...

I like miso soup, and you have great combination in this soup. tasty!

Happy cook said...

It is only lately i have discovered japanese cooking, don't have miso, next time when i go to the asian store i am going to buy them.

Gattina said...

Lisa, you never fail to surprise me with your wonderful ingredient! This soup loads with innovation, texture and flavor!

Yasmeen said...

Lisa,I love this unique flavorful soup.Seaweed is something I haven't tried yet,now that I found how to cook it up,will buy if I happen to spot any in the stores here:)

Parita said...

Thats delicious soup lisa..i haven tried seaweed yet..must a try for me :)

Navita said...

WOW Lisa, this sure is delectable. and that too healthy...sea weeds..never tried them in food...will do so now :)

eatme_delicious said...

Mmm this looks like a great comforting bowl of soup! I never cook with seaweed but recently bought a cookbook (Cafe Flora) where they use a lot of arame seaweed so I'm going to try that one.

Indhu said...

that is one very comforting bowl of soup... love this recipe :)

Ivy said...

Seaweed is new to me and wonder if this adds flavour of sea food or is this a silly question? The soup sounds delicious but here it's 35 degrees C so no more soups now.

Lisa said...

Hi Ivy;

It doesn't taste like sea food at all. It's hard to describe, except to say it's salty.

A2Z Vegetarian Cuisine said...

Very nice, interesting and healthy recipe. Lovely blog.

JennDZ - The Leftover Queen said...

I just love anything with seaweed. That texture is just amazing!

all recipes said...

your site very informative and nice..
thanks.

Ricki said...

I've also resolved to add more seaweed--this looks like the perfect way to do so. Today is perfect soup weather over here, too.

Ramya Vijaykumar said...

mmm, wow what an unique soup bowl there... nice color too... with all those protein rich ingredients in there I fell I sipping in a couple of times!!!