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| Home -> [Asian, Japanese, Soups & Stews, Vegetarian] -> [Kasha soup Recipe] |
Kasha soup
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| Artist: |
_ |
Yield: |
5 |
| Categories: |
Asian, Japanese, Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| | (3") piece kombu | | 4
| cup | Water | | 1
| cup | Diced onions | | 1/2
| cup | Diced carrots | | 1/2
| cup | Shredded green cabbage | | 1/2
| cup | Diced potatoes | | 1/2
| cup | Sliced mushrooms | | 1
| tbsp | Plain sesame oil | | 2
| tsp | Garlic powder | | 1
| tsp | Dried basil | | 1/2
| cup | Kasha | | 1/2
| cup | Frozen lima beans | | 1/2
| cup | Sauerkraut, pressed dry | | 1 1/2
| tsp | Miso |
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Procedures:
| 1 | Place kombu in water for 10 minutes to reconstitute it. | | 2 | Remove kombu, chop and set aside, reserving water. | | 3 | saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. | | 4 | add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. | | 5 | remove ?cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. | | 6 | simmer until beans and kasha are cooked, about 8 minutes. | | 7 | Serve hot. | | 8 | per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium | | 9 | hint: for more intense flavor, increase miso to 2-?teaspoons. |
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