Kasha Soup
1 (3") piece kombu 4 c Water 1 c Diced onions 1/2 c Diced carrots 1/2 c Shredded green cabbage 1/2 c Diced potatoes 1/2 c Sliced mushrooms 1 tb Plain sesame oil 2 ts Garlic powder
Ingredients
- 1(3") piece kombu
- 4c water
- 1c diced onions
- 1/2c diced carrots
- 1/2c shredded green cabbage
- 1/2c diced potatoes
- 1/2c sliced mushrooms
- 1tb plain sesame oil
Directions
- 1
1 (3") piece kombu 4 c Water 1 c Diced onions 1/2 c Diced carrots 1/2 c Shredded green cabbage 1/2 c Diced potatoes 1/2 c Sliced mushrooms 1
- 2
pressed dry 1 1/2 ts Miso Place kombu in water for 10 minutes to reconstitute it
- 3
Remove kombu, chop and set aside, reserving water
- 4
Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes
- 5
Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer
- 6
Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot
- 7
Simmer until beans and kasha are cooked, about 8 minutes
- 8
Serve hot