Ingredients
- 1 tbsp Seaweed Soup Mix
- 5 cups spring or filtered water
- 1/2 cup green or yellow split peas rinsed
- 1/2 medium onion diced
- 1/2 cup carrots sliced in half-moons
- 1/4 cup daikon diced small
- 1/4 cup celery diced small
- 1/4 cup daikon greens chopped fine (optional)
- 1 stalk bok choi separate white from leaf, slice white, chop leaf fine
- 1 stalk kale separate stalk from leaf, slice stalk thin, chop leaf fine
- 1 tbsp white miso
- chopped parsley or sliced scallions for garnish
Servings:
Instructions
- In a large soup pot, combine the 5 cups water, seaweed soup mix, split peas, and diced onion. Bring to a boil, reduce heat and simmer partially covered for 30 minutes while you prepare the other vegetables.
- Add carrot, daikon and celery to the soup, return to a simmer and cook partially covered for another 15-20 minutes. Check peas for softness and cook longer if necessary until they can be mashed easily with a spoon against the side of the pot. If the soup seems too thick at this point, add a little boiling water until the consistency pleases you.
- Stir in bok choi whites and kale stalks and simmer 2-3 minutes.
- Remove a small amount of broth and dissolve miso into it. Stir miso mixture into soup and add greens. Simmer 3-4 minutes. The greens should still be a nice bright color.
- Serve garnished with chopped parsley or sliced scallions.
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