| 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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