Recipe Alert: Miso Pea Soup



I was sick last week (boo!) so I decided to make some soup. I have been into miso lately. This fermented soybean paste is packed with enzymes thought to detoxify, aid digestion and energize the bod. While a simple miso soup can be very healing, it can also be very boring. So I fused together two good soups—miso and split pea–to make one amazing soup! Behold, miso pea soup. Honestly, 98.6 percent of the reason I made this soup was because it is SO fun to say. Miso pea soup!! Five times fast.
Miso Pea Soup
Time: 1.5 hours | Serves: 5

2 cups dry split peas
4 ½ cups water
½ cup white wine (if you wouldn’t drink it, don’t cook with it!)
1/3 cup miso paste
1 tbs vegetable oil
1 small yellow onion, diced
3 medium carrots, diced
1 clove garlic, minced
¼ teaspoon dry mustard
1 tsp oregano
½ teaspoon black pepper
¼ teaspoon thyme
pinch cayenne
Optional salt to taste

Step one:
In large pot over medium heat, saute onion in oil until translucent, about 2-3 minutes. (You can also sub oil for water! No need for oil.) Add garlic and carrots, saute another 2-3 minutes. Stir in miso.

Step two:
Add peas, water and all spices except salt. (Miso is salty. Wait until tasting at the end of cook time to add additional salt.) Simmer on low heat, covered, for 45 minutes. Do not boil! Boiling messes with the miso’s potency! You want that potent miso! Stir frequently to make sure nothing is sticking or burning.

Step three:
Add wine and cook for 15 more minutes. Test to be sure peas are soft and mushy. Mmmm. Mushy peas. Taste and add additional salt and pepper if needed.


About SexyTofu

Good food. Good sex. Good fun.
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5 Responses to Recipe Alert: Miso Pea Soup

  1. Yum! Hope you’re feeling better now so we can get our bunch on this weekend. ❤

  2. Did it do the trick? All better now? I don’t even like to simmer miso that long…I just whisk it into my soups at the end…aloha, junglejain

  3. FoodFeud says:

    Deeeelicious. (I bet) Been putting miso in EVERYthing lately. This sounds awesome.

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