Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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