Kasha Soup Recipe


Kombu is one of the two basic ingredients used for DASHI (soup stock). It's a long dark brown to grayish-black SEAWEED, which, after harvesting, is sun-dried and folded into sheets.

Step 1

Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.

Step 2

Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.

Step 3

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.

Step 4

Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.

Step 5

Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.

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

Things You'll Need

  • 1 (3 piece) kombu
  • 4c Water
  • 1c Diced onions
  • 1/2c Diced carrots
  • 1/2c Shredded green cabbage
  • 1/2c Diced potatoes
  • 1/2c Sliced mushrooms
  • 1tb Sesame oil
  • 2ts Garlic powder
  • 1ts Dried basil
  • 1/2c Kasha
  • 1/2c Frozen lima beans
  • 1/2c Sauerkraut; pressed dry
  • 1-1/2ts Miso

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