Instructions: Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8 minutes. Serve hot.

HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.

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