KASHA SOUP

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Kasha Soup image

Number Of Ingredients 14

1 (3") piece kombu
4 cups water
1 cup onion diced
1/2 cup carrot diced
1/2 cup cabbage green, shredded
1/2 cup potato diced
1/2 cup mushrooms sliced
1 tablespoon sesame oil plain
2 teaspoons garlic powder
1 teaspoon basil dried
1/2 cup kasha
1/2 cup frozen lima beans
1/2 cup sauerkraut pressed dry
1 1/2 teaspoons miso

Steps:

  • 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. HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.

Nutrition Facts : Nutritional Facts Serves

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