1stalkbok choiseparate white from leaf, slice white, chop leaf fine
1stalkkaleseparate stalk from leaf, slice stalk thin, chop leaf fine
chopped parsley or sliced scallions for garnish
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.