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 Mushrooms

Recipe by Lisa Turner 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 Preparation: 20 minutes Cooking time: 35 minutes Print this recipe 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