INGREDIENTS

INSTRUCTIONS

Peel onions reserving skins. Bring water to a boil. Add onion skins
and kombu. Remove kombu after at least 5 minutes. (I use the wakame
and cut it up finely and put it back in the pot because I want to get
all the sea veg I can).  Let onion skins continue to cook until water
is deep yellow. Slice onions in half moons or dice and saute in oil
until translucent. Add the barley malt.  Saute until lightly browned.
Drain cooking stock and add onion mixture to it. Add the tamari and
rice vinegar. Simmer 10 minutes. Serve with chopped parsley or baked
mochi cubes.  Original Poster's Note: That is the way I got the recipe
from Deborah  Kelley on *P.  You know me, I have to add or change. I
add a  tablespoon of dark brown miso at the end of cooking. (Do not
boil  miso as it destroys some of the enzymes in it.)  That way I get
my  miso soup every day. I get a thick slice of sourdough bread and
toast  it under the broiler, put it in the soup bowl and ladle the soup
over  it.  Food & Wine RT [*] Category 8, Topic 42 Message 1 Thu Sept
09, 1993  J.LEE5 [Janet]            at 22:15 EDT  Reformatted for
MM:dianE  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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