Bring water to boil in a 3 quart pot. Add peas and continue boiling on medium-high heat until peas are soft, skimming foam and adding more water as needed. Add kombu, ginger, garlic, and onion and simmer for 30 minutes, covered. Add the carro and celery and simmer for 30 more minutes more. REmove from heat and discard the kombu. Stir in miso and vinegar.
Ladle into serving bowl and garnish with shiso leaf.
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 27 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 105.7mg||4 %|
|Potassium 2657.7mg||70 %|
|Total Carbohydrate 154g||45 %|
|Dietary Fiber 61.3g||245 %|
|Sugars, other 92.7g|
|Protein 57.4g||82 %|
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Calories per serving: 846
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