Japanese Noodle Bowl with Green Split Peas
This delicious recipe features green split peas, tofu, noodles and Japanese-inspired flavours for an awesome umami bomb in a bowl!
Servings 6 cups
Calories 425
Ingredients
- 1 cup (250 mL) dry green split peas, rinsed & drained
- 1/2 lb (250 g) cooked Udon noodles
- 6 rehydrated or fresh shiitake mushrooms, thinly sliced (see notes)
- 1 large carrot, peeled into strips
- 1 red bell pepper, thinly sliced
- 1 cup (250 mL) fresh bean sprouts
- 1 cup (250 mL) greens, like spinach, kale, coleslaw mix or Bok Choy
- 1/2 lb (250 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 1 Tbsp (15 mL) corn starch
- 1 Tbsp (15 mL) canola oil
- 4 cups (1 L) miso broth, homemade or prepared
- 1 Tbsp (15 mL) grated fresh ginger
- soy sauce, if desired
- chili garlic sauce, if desired
- sesame seed oil, to drizzle over soup, if desired
For Garnish
- toasted sesame seeds
- finely sliced green onion or chives
Instructions
- In a saucepan, cover peas with 3 cups (750 mL) water, bring to a gentle boil and simmer until peas are soft, but not mushy, about 15-20 minutes.
- Place Udon noodles in a bowl and cover with boiling water until ready to use.
- While peas are cooking, prepare other ingredients as directed and set aside.
- Dust cubed tofu with corn starch. Add oil to a small fry pan and over medium heat, fry tofu until lightly browned and crisp.
- Prepare miso broth according to package directions, adding the ginger, soy sauce and chili sauce as desired.
- In 4 individual bowls, place drained Udon noodles, then arrange split peas, tofu and other vegetables over the noodles. Pour boiling miso into the bowls and garnish with sesame seeds and green onions.
Notes
- You can use brown mushrooms if you can't find shitake mushrooms.
Nutrition
Serving Size: 1.5cups (375 mL) | Calories: 425 | Total Fat: 8g | Saturated Fat: 1g | Carbohydrate: 70g | Fibre: 8g | Sugars: 7g | Protein: 26g | Sodium: 330mg | Potassium: 1037mg | Iron: 7.5mg