Vegetable Miso Soup with Dulse and Wakame

Vegetable Miso Soup with Dulse and Wakame1 cup Yellow Split Peas
½ oz Dried Mushrooms
¼ cup Whole Leaf Dulse, cut into pieces
4 strips Whole Leaf Wakame
1 (1") piece of Ginger, peeled and minced
2 Shallots, cut into thin strips
1 clove Garlic, minced
2 medium Carrots, chopped
1 large Potato, diced
7 cups Water
3 tbsp dark Miso
Generous splash of Tamari
Salt & Pepper to taste

Rinse yellow split peas well, transfer to a bowl and cover with water. Let beans soak at least 3 hours. Drain beans and set aside.

In a small bowl, soak dried mushrooms in 1 cup of hot water for 20 minutes. In another small bowl, soak wakame in 1 cup warm water for 20 minutes. Drain mushrooms and wakame. Reserving soaking liquid. Chop mushrooms and wakame, set aside.

In a large pot, bring reserved soaking liquid to a boil along with remaining 5 cups water, ginger, shallots, garlic, potato, carrots, drained split peas and 2 tsp of the dulse. Reduce heat to low, cover and simmer until split peas are tender, roughly 30 minutes.

Meanwhile, place miso in a small bowl with ½ cup warm water and mix with a fork until miso is dissolved. Add remaining dulse to the soup pot, along with the wakame, mushrooms, miso, tamari, salt and pepper.

Gently cook for another few minutes. Serve with brown rice for a healthy and balanced vegetarian meal. Makes 6 servings.

Eat Your SEA Veggies