Clear Soup with Spring Vegetables

Kombu is especially rich in glutamic acid, which is a natural flavour enhancer,
so using it to make a soup stock adds both taste and nutrition.

serves 2-3

1 x 15 cmstrip kombu
750 ml water
1/2 onion, finely sliced
1 medium carrot, finely cut into rounds
100 g sweetcorn kernels
pinch sea salt
shoyu soy sauce, totaste
1 bunch fresh watercress,cut into 5 cm lengths
25 g fresh beansprouts
lemon slices, to garnish

Place the kombu in a pot with the water,bring to the boil and simmer for 20 minutes.
Remove the kombu.
(Save it for cooking beans - it helps to soften them.
Add the sliced onions, carrots, sweetcorn and a pinch of sea salt.
Simmer for 8-10 minutes.
Season with the Shoyu soy sauce and simmer for 1 minute.
Add the watercress and bean sprout, and serve with the sliced lemon garnish.

additional informations

Recipe group Lunch,Soup
region East asian
Felix weber - Felix_touchandgo@compuserve.com - Bavaria, Germany
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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