Makes 6½ cups
1½ cups green or yellow split peas
9 cups water (4½ cups to soak, 4½ cups to cook)
3-inch piece kombu seaweed
2 large bay leaves
2 teaspoons high-heat olive oil blend (equal parts extra virgin olive oil <EVOO> and a high-heat oil from Spectrum such as safflower or walnut)
Half an onion, diced
4 cloves garlic, sliced
1 large carrot, diced
1 rib celery, diced
½ cup shiitake mushrooms, stems discarded, caps diced
1 teaspoon unrefined sea salt
1 teaspoon thyme
Pepper, freshly ground to taste
¼ cup water or vegetable broth
2 tablespoons white miso
Optional Thickener: 1 tablespoon arrowroot powder or kuzu root starch, dissolved in 2 tablespoons cool water
Micro greens such as pea shoots for garnish
1. Soak split peas in water for 24 hours.
2. Drain beans and transfer to pressure cooker or 3-quart pot. Add 4½ cups fresh water and bring to boil uncovered for 5 minutes. With a flat strainer/skimmer, remove and discard foam. Add kombu and bay leaves and pressure cook for 20 minutes, or boil in a pot until tender.
3. Heat oil in a large skillet. Add vegetables with salt, thyme and pepper. Stir, add water or broth, and cover to cook until tender, about 10 minutes. Stir a couple of times.
4. When beans are cooked, remove kombu. Stir beans with a wire whisk until creamy smooth in texture. Dissolve miso in a little of the hot soup. Add cooked vegetables, seasonings and miso to pot and cook 5 minutes more. Add thickener, only if needed, and heat a couple of minutes more.
5. Garnish to serve.