Ingredients
| 1 piece | kombu | | 4 cups | water | | 1 cup | diced onions | | 1/2 cup | diced carrots | | 1/2 cup | shredded green cabbage | | 1/2 cup | diced potatoes | | 1/2 cup | sliced mushrooms | | 1 tbsp. | plain sesame oil | | 2 tsp. | garlic powder | | 1 tsp. | dried basil | | 1/2 cup | kasha | | 1/2 cup | frozen lima beans | | 1/2 cup | sauerkraut; pressed dry | | 1-1/2 tsp. | miso |
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Instructions
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.
Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.
Author's Comments
Kombu is a dried seaweed eaten as food, often used to flavor stock.
Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.
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