Yield: 5 servings
Measure | Ingredient |
---|---|
1 each | (3\") piece kombu |
4 cups | Water |
1 cup | Diced onions |
½ cup | Diced carrots |
½ cup | Shredded green cabbage |
½ cup | Diced potatoes |
½ cup | Sliced mushrooms |
1 tablespoon | Plain sesame oil |
2 teaspoons | Garlic powder |
1 teaspoon | Dried basil |
½ cup | Kasha |
½ cup | Frozen lima beans |
½ cup | Sauerkraut, pressed dry |
1½ teaspoon | Miso |
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 ¼ 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.
HINT: for more intense flavor, increase miso to 2-¼ teaspoons.
Chef Ron Pickarski in "Vegetarian Gourmet" (Winter 1993) Posted by Karen Mintzias
Submitted By MARK SATTERLY On 11-03-95