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Foodgeek: |
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Rating: |
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Servings: |
5 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 piece (3-inch) kombu
4 cups 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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Directions:
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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.
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Kombu is a dried seaweed eaten as food, often used to flavor stock.
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.
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