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Asian Recipe Kasha Soup

3  pieces WP Dashi Kombu Dried Kelp   
4  cups Water  
1  cup Onions (diced)  
1/2  cup Carrots (diced)  
1/2  cup Green Cabbage (shredded)  
1/2  cup Potatoes (diced)  
1/2  cup Mushrooms (sliced)  
1  tbsp Orchids Pure Sesame Oil  
2  tsp Garlic (minced)  
1  tsp Basil (dried)  
1/2  cup Kasha  
1/2  cup Lima Beans (frozen)  
1/2  cup Sauerkraut (pressed dry)  
1 1/2  tsp Maruman Organic White Miso  
Asian Recipe Kasha Soup
1. Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.
2. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.
3. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.
4. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.
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.
5 Servings

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.
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Rating: 2 
		of 5 Stars! Saturday Oct 08 2011 12:31
by Kim
I have not had

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