- 2 cups (200g) green split peas
- 3-inch piece Mitoku Kombu (optional)
- 2 tsp vegetable oil
- 1 large onion, thinly sliced into half moons
- 1 large carrot, diced
- 1 rib celery, thinly sliced
- 1 ½ – 2tsp sea salt
- 1 bay leaf
- 2 tbsp minced fresh basil or ½ teaspoon dried basil
- ¼ – ⅛ tsp ground celery seed (optional)
- 2 tbsp Mitoku Organic Brown Rice Miso or Mitoku Organic Barley Miso, dissolved in 2 tbsp of water (or to taste)
- Minced parsley, to garnish
- Wash the peas and combine them with the water in a medium pot. If desired for flavor, add the kombu. Bring to a boil and skim any foam that rises to the surface, then lower heat and simmer with the lid ajar until the peas are tender (1 to 1 ¼ hours). Check occasionally and add more water as necessary. (It generally takes about 2400ml of water in total, but adding it all in the beginning might result in a thin soup.)
- Heat the oil in a large skillet and sauté the onion over medium heat for 2 to 3 mins, or until it is translucent. Add the carrot and celery and a small pinch of the salt and sauté for a few minutes more. Add a little water if necessary to prevent scorching, then cover, and cook over a low heat for 10 mins. Remove from the heat and uncover.
- When the peas are tender, add the sautéed vegetables, the remaining salt, and the bay leaf and simmer the soup for 20 mins more. Add a little more water, if necessary, and stir frequently to prevent scorching. (If the bottom burns, carefully pour the soup into another pot without scraping the burned portion.) Add the herbs and miso. Simmer for 2 mins more. Garnish with parsley and serve hot.
Recipe by John & Jan Belleme