Kasha soup
5 servings
Ingredients
| Quantity | 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 |
Directions
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