Split-Pea Soup

[adapted from The Hip Chick's Guide to Macrobiotics, by Jessica Porter, p. 229]

2 cups green or yellow split peas
10-12 cups spring or filtered water, depending on the thickness you desire
2 inches wakame, soaked 5 minutes [sea vegetable sold in Whole Foods]
1 medium red onion, in large dices
1 medium burdock root, diced [sold in Japanese Grocery Store]
1-2 cups winter squash, in bite-sized chunks [could use canned from Whole Foods]
1 cup leeks, sliced in about 1/2-inch slices on the diagonal [or scallions]
2-3 tablespoons white miso
1 tablespoon shoyu [soy sauce]
1 tablespoon lemon juice (optional)
Scallions or parsley for garnish

Sort and wash the split peas carefully. Cut the wakame from its tough stems and chop into 1-inch squares. In a 6-quart pot, bring water, wakame, and split peas to a boil. skim off any foam that comes to the surface. Add onion, burdock, and squash. Boil for 2 minutes, then cover and simmer for 40 minutes. Add leeks, and simmer 10 more minutes. for a really creamy soup, take about 3-4 cups of soup and puree it in a blender, then return it to the pot. In a cup or suribachi, dilute miso with a little soup and mix it well until creamy. Add miso and shoyu to soup. Let simmer 4 minutes. Add lemon juice, if desired, and garnish.