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 the author  ⁄ Zoe

Zoe Eisenberg is an author, editor and filmmaker living on the big island of Hawaii. For more from Zoe, find her on Instagram @zoahu, Twitter @Sexytofublog, or check out her book, The Lusty Vegan, available on Amazon and wherever books are sold.


  • Reply
    January 8, 2013

    Yum! Hope you’re feeling better now so we can get our bunch on this weekend. <3

  • Reply
    January 9, 2013

    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

    • Reply
      Alexandra C.
      January 9, 2013

      Yum Miso! What do you think abotu chickpea miso?!

      • Reply
        January 10, 2013

        Funny you should ask! I have never tried it, but I stood in Fairway for a solid 7 minutes last week contemplating it..let me know if you try it out!

  • Reply
    January 9, 2013

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

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