Add an extra punch of flavor to your split pea soup! Scoop in some miso and create for your family a yummy umami dinner that will leave you wanting more!
Unique split pea soup recipe
Lovely, this is not just another classic split pea soup that you might have tried! Although I love this no blend split pea soup that I made a while ago, today's miso split pea gear is far in terms of flavor!
Do you want a delicious, creamy, and very filling dinner that you can fix within 30 minutes? Then, go ahead and make this yummy miso split pea soup, you're in for a treat with the umami flavor!
What makes this split pea unique?
Well, everything! First, I recommend you let the peas, carrots, and spices coat the saucepan, don't let the dish burn though! This coating will make the soup creamy, flavorful, and super delicious.
Then comes miso and bouillon, these two ingredients are bombs of flavors!
To add more to the flavor gear, you'll add blended silken tofu. The soft tofu adds a rich creamy texture while still adding a subtle flavor (why do people say tofu is bland?). Finish by adding aroma with fresh herbs of your choice. The fresh herbs will also add vitamin C which degrades with cooking.
This split pea soup cooks fast, in less than 30 minutes!
Yes, I know split peas are hard! but keep time on your side by soaking them for at least 6 hours. The split peas will be soft and will double their size. However, you can soak them overnight or even for more hours.
If you love crunchy textures, then you'll love this soup, the split peas aren't completely cooked into a puree. But, if you like very soft or pureed split peas, prolong the cooking.
What are split peas?
- Split peas are not to be confused with green peas!
- While both are from the same crop, the peas which are grown to be dried (split peas) are not the same as those meant to be eaten fresh.
- Split peas are mature green peas that are dried then their skin removed so that the pea splits into halves and are higher in starch.
- Split peas are yellow or green, and both can be used interchangeably in recipes.
What is miso
- Miso is a Japanese traditional fermented soybean paste that's used in cuisine to enhance flavor.
- While you can find miso made exclusively from fermented soybeans, you can also choose either barley or rice miso.
- Miso comes in different colors which influence the flavor, taste, and texture.
- To get full benefits, look for non pasteurized miso, without preservatives, one that has been fermented for a long period (more than a year), and organic if possible.
- Miso contains all essential amino acids, especially the one made with soybeans. Due to the fermentation, miso has beneficial bacteria for gut health.
- Adding miso to your cooking dish reduces the amount of salt needed.
- Miso is versatile and used in different types of dishes. Add it to your salad, cooking/cooked dishes, soup, etc.
- Find miso in Asian grocery stores or in your organic/healthy food shops.
Can I prepare this soup as a meal prep?
- Oh yes! and you'll love it. From our experience, we've found this split pea much more flavorful a day or two after.
- Make the soup and let it cool completely before storing it in an air-tight container, place the container in your fridge.
- This split soup will be best for up to 5 days.
- The soup will thicken a little. You can thin it by adding some water or broth during heating.
While this split soup has only a few vegetables, feel free to add more veggies like potatoes, celery, broccoli, etc
However, I do not recommend adding tomatoes or tomato paste.
I hope this recipe finds you well, enjoy your yummy split pea soup with miso and let me know how you find it in the comments or by email.
Till next, keep on healing and trust that you will.
My love to you, Githu
Get more healthy soups
- Comforting roasted corn with butternut soup
- Simple & heart chickpea soup
- Tomato soup recipe with fresh turmeric
- Healing watercress soup with green peas
Yummy miso split pea soup
- A chopping board
- A sharp knife
- A wooden cooking spoon
- A Blender
- a solid bottom skillet or saucepan
- 1 medium red onion (diced)
- 2 tablespoons olive/coconut oil (cold-pressed)
- 2 cups soaked then drained split peas
- 2 medium size carrots (diced)
- 2-3 cloves of garlic (minced/grated)
- a small piece of ginger (grated)
- 1 tablespoon dry oregano
- 1 tablespoon bouillon or knorr cube
- 3 cups cauliflower florets or a small head
- 1 tablespoon miso
- boiling water or broth
- 200 grams silken tofu
- a handful of fresh herbs (rosemary, parsley)
- 1 tablespoon tamari/teriyaki sauce (optional)
- Clean all your veggies and drain the split peas
- Place a skillet on a heat source and heat it on a medium-high heat
- Put diced onions together with oil, stir and cover to cook for 2 minutes
- Add drained split peas, stir well and cover to cook for about 5mins
- Bring in diced carrots, grated garlic, and ginger. Stir and cover to cook for 3mins
- The split peas must be coating on the base of the skillet, this is normal, just make sure they're not burning
- Bring in the cauliflower florets and miso
- Sprinkle with bouillon or add a knorr cube, add dry oregano, and give a good stir
- Now slowly, pour boiling water into the cooking peas, slightly cover the ingredients in the skillet with water, stir well, and cover to simmer for 15 minutes
- During this time blend silken tofu into a smooth sauce. (add some little water into the blender if need be)
- Pour the tofu sauce into the cooking dish, cover and cook for 2mins
- Cut off the heat. Keep the dish covered
- Prepare the fresh herbs by chopping them. Add them to the dish
- Now stir everything together scrapping the base of the skillet
- Depending on the type of miso you're using, you might need to add some salt, choose tamari, soy sauce, or teriyaki instead
- Serve this dish with some rice, quinoa, pasta, or homemade bread.
- Enjoy and share.
- The soaking time is not included in the cooking time. You can soak the split peas for 24 hours if you are not in hot temperate weather.
- If your peas aren't cooked by the end of 35 minutes, then your heat could be too low
- However, if the peas cook completely into a puree, then your heat is too high
- If your peas coat and burn, it could be an effect of high heat or the base of the pan is too thin.