Asian Recipe Kasha Soup

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.
Ingredient:
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
Direction:
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. 6. HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:5 servings