2 Easy Soups: Split Pea and Miso Soup

We eat more cooked soups in cooler weather (gazpacho is a cool summer favorite, but not until July when the tomatoes come on strong) and I often default to them when I don't have time for a lot of mealtime "prep". 

Split Pea and Miso soup are 2 of my default quick dinner additions.

Split Pea Soup:
Split pea soup is an in-expensive crowd-pleaser in our home.  It requires little energy or time to make (not including cooking time which is an hour or two depending on how much you are making).  Add a few raw veggies for dippers and you have yourself a filling, nutritious meal!

Ingredients:

1. Dry split peas
2. 2 or 3 large carrots
3. garlic and sea salt

If you have time, pre-soaking the peas aids with digestions (less gas).  Otherwise, put dry peas in a pot with water level about 4 to 5 inches above peas. 

Chop carrots into small wedges-- use a food processor for quicker chopping.

Cook on high for a few minutes then reduce to a slow boil.  I set the kitchen alarm for about 40 min. to remind me to check the soup.  You may need to add water.  When it's the tenderness and consistency you like, add sea salt and garlic to taste. 

We usually don't have left-overs and the boys always get full from this meal!

Miso Soup:

Another soup that is a favorite when we go out to eat at an Asian or Sushi restaurant is Miso soup.

Miso is available at any health food store and has gained such mainstream popularity, it may even be offered in high-end grocery stores or grocery stores that acclimate towards healthy offerings or with a high Asian shopper base.  Below is the brand I often purchase ... it's about 5 dollars and change for a 13oz container and half of the container makes a big pot of soup that feeds all 3 boys.

Miso Soup Ingredients:

• Miso
• Water
• Bragg's Liquid Aminos
• Tamari
• Wakame to sprinkle in (optional)
• Tofu chunks (optional)

Confession time here... I have made this many many times and never measured anything, so I don't know exact proportions!

I fill a pot up with the amount of water I think the boys will need to get full and plop half the container of Miso in and squirt in Bragg's and Tamari and then mix it all up. The Miso will need to be worked through with a fork because it comes condensed- much like bouillon cubes need to worked to mix with the water.   

I am not a fan of this soup, so I don't trust myself to be the taster.  I have the boys taste it and tell me if it needs anything.  So far, I've guessed correctly and they've always said it was great, so I haven't had to adjust. It takes only minutes to warm up and serve.

In their bowls, I sprinkle some Wakame and pour the soup over it.  I serve it with either a green salad, seaweed salad or some left-overs (see below).

Miso soup with rice and salad

Add a seaweed salad and "walla"... you've turned your kitchen into an Asian restaurant. (see previous entry on making seaweed salad)