International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan East Asian Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

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.