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–+ servings

Koji Erwtensoep: Dutch Comfort Soup (Japanized, Plant-based)

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Servings 4

Equipment

  • 1 Blender or hand blender

Ingredients
  

  • 400g green split peas (=erwten)
  • 1 bay leaf
  • 2 onions
  • 2 carrots, medium size
  • 2 leeks
  • 40 ml soy sauce
  • 15 ml shio-koji (Japanese salted koji paste) alternative: 15g white miso
  • black pepper and salt
  • 1-2 tsp (optional) shichimi (Japanese seven-spice mix)

Instructions
 

  • Rinse green split peas and soak in enough water overnight.
  • In a large deep pan, put the peas, a bay leaf, and about 1L water.
  • Cook them for 20 minutes on medium-high heat.
    Get rid of the foam on the surface as it comes out.
    [Tip] Add a splash of water if necessary to avoid getting burnt.
  • Meanwhile, cut all the veggies into small pieces.
  • Add the veggies, soy sauce, and shio-koji (or white miso) imto the pan. Cook for another 20-30 minutes until tender. Give it a stir occasionally.
  • [Tip] The texture should be thick instead of watery. To make sure, try stabbing a spoon onto the soup surface. Does the spoon stand nice and upright without falling off?
  • Add black pepper, salt, and optional shichimi. Cool it down for a moment to get rid of the heat.
  • Blend everything with a blender or a hand blender. You can leave it a bit rough if you prefer tiny chunks of the ingredients.
  • Serve with fresh bread, and enjoy!
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