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Clear Soup
with Spring Vegetables
from Felix Weber
- Bavaria, Germany
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 cm strip 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, to taste
- 1 bunch fresh watercress, cut into 5 cm lengths
- 25 g fresh bean sprouts
- 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.
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