Kasha Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
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,
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 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
Source from luhu.jp
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
Source from luhu.jp