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Clear Soup with Spring Vegetables


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


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.

Recipe group: Lunch,Soup.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from Felix weber - - Bavaria, Germany was inserted by Renato Pichler / 2002-04-30 22:26:25

This is a recipe from the European Vegetarian Union database (
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