| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Soups, Vegetarian, Vegetables | 5 | Servings |
INGREDIENTS
| 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 |
| 1 | ts | Dried basil |
| 1/2 | c | Kasha |
| 1/2 | c | Frozen lima beans |
| 1/2 | c | Sauerkraut; pressed dry |
| 1 1/2 | ts | Miso |
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. 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. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
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