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Ingredientes
- 5 c. ,water -- or possibly 6 c. Onions, or possibly 3 -- with skins* Clean -- yellow onions with Brown skin Wakame, or possibly kombu -- 3 in Piece
- 1 Tbsp. Oil, corn -- or possibly sesame
- 1 tsp Barley malt
- 1/4 c. Tamari
- 2 tsp Vinegar, rice
Direcciones
- *Peel onions reserving skins. Bring water to a boil. Add in onion skins and kombu. Remove kombu after at least 5 min. (I use the wakame and cut it up finely and put it back in the pot because I want to get all the sea veg I can). Let onion skins continue to cook till water is deep yellow. Slice onions in half moons or possibly dice and saute/fry in oil till translucent/soft. Add in the barley malt. Saute/fry till lightly browned. Drain cooking stock and add in onion mix to it. Add in the tamari and rice vinegar. Simmer 10 min.
- Serve with minced parsley or possibly baked mochi cubes.
- Note: Which is the way I got the recipe from Deborah Kelley on*P. You know me, I have to add in or possibly change. I add in a Tbsp. of dark brown miso at the end of cooking. (Don't boil miso as it destroys some of the enzymes in it.) Which way I get my miso soup every day. I get a thick slice of sourdough bread and toast it under the broiler, put it in the soup bowl and ladle the soup over it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1275g | |
| Calories 168 | |
| Calories from Fat 121 | 72% |
| Total Fat 13.69g | 17% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 3642mg | 152% |
| Potassium 153mg | 4% |
| Total Carbs 7.59g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.15g | 1% |
| Protein 4.35g | 7% |
