Okra Soup

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Okra was first introduced to Japan in the late 1890s and early 1900s, although it didn’t become popularized until the 1960s and finally in the 1970s became a regular fixture on the household table. Until then, okra plants were mainly grown for their flowers and, during a period at the end of World War II, the seeds were sometime used as a coffee alternative. Okra is full of nutrients that support the body. Its high amounts of pectin suppress the rise of blood sugar and okra’s mucin help the body absorb protein. Okra is available all year, but decks tables most often in the summertime as a cooling appetizer. (Serves 2-3)

Ingredients: 

1 ½ cups water
1 teaspoon chicken bouillon
4 to 5 whole okra, cut into bite-size pieces

Cookware:

Small saucepan

Instructions:

1.       Bring water to a boil in a saucepan. Add bouillon, and stir.
2.       Add the okra slices, and simmer for a few moments.
3.       Remove from heat, and serve hot and consuming immediately.

*Note: the longer the okra sits in liquid, the more slimey it will become. Best to consume this first!