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Split Pea Soup

Prep Time

15 min

Cooking Time

70 min





  • 4 to 5 cups water

  • 1 to 11/2 cups green split peas, washed

  • 1/2 cup onion, diced

  • 1/2 cup carrot, quartered and sliced 1/4 inch thick

  • 1 Tbsp wakame, washed, soaked, and sliced

  • 2 Tbsps bonito flakes (can be omitted)

  • 3 rounds of fu (dried wheat gluten), soaked and sliced in bite-sized pieces

  • 1/8 cup burdock, diced

  • 1/4 cup celery, diced

  • 1/4 to 1/2 tsp sea salt

  • 1/2 cup whole wheat bread cubes

  • several drops of shoyu


  1. Place the split peas, onion, carrot, bonito flakes (optional), fu, burdock, celery, and water in a pot Cover and bring to a boil. Reduce the flame to medium-low and simmer for 50 minutes.

  2. Add the wakame and sea salt. Cover and simmer another 15 minutes until soft and creamy.

  3. While the soup is cooking, heat a skillet. Place the bread cubes in the skillet and roast evenly, pushing them back and forth with a wooden paddle or spoon. Season with several drops of shoyu.

  4. Place the soup in serving bowls and garnish with the roasted croutons.


Michio and Aveline Kushi

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