Serves 1-2
Kombu is a sea vegetable, and is widely
used in Japanese cuisine. It not only taste
good, it contains the widest and richest
range of mineral content in the vegetable
family. By a happy coincidence, the ratio
and concentration of these minerals closely
resemble our human blood mineral content
and ratio.
Here is a simple, fast, nutritious, and
easy to prepare Japanese Kombu Soup. Kombu,
which is rich in iodine,
vitamin
K, magnesium,
calcium,
and iron,
also contains lignans which are believed
to have anti-cancer properties. 20 grams
of kombu has over 200 per cent of the RDA
for iodine.
Ingredients
10 cm (about 4 inches) Kombu
2 teaspoons Hatchio Miso
700ml water
20 gm each Carrot, radish, turnip (cut into
cubes)
1 teaspoon Shoyu sauce
Spring onion Finely cut for use as garnish
Method
1. Put the Kombu in a pot, add water and
bring to boil.
2. Remove the Kombu. Saving it to use again.
3. Add carrot, radish and turnip to theboiled
water, and cook for 5 minutes.
4. Add in Shoyu.
5. Pour the soup to a bowl
6. Add in Miso and garnish with chopped
spring onion.
Nutritional info
Protein: Low
Saturated fat: Low
Unsat Fat: Low
GI: Low
Insoluble fibre: Med
Cholesterol: Low
Antioxidant: High
Vitamin
& minerals:
High
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