Description
A nutritious and comforting soup combining earthy mushrooms, hearty barley, and savory miso for a balanced meal.
Ingredients
- 1 cup pearl barley
- 8 oz mixed mushrooms (sliced)
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 onion (diced)
- 2 garlic cloves (minced)
- 1 tbsp olive oil
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 2 cups spinach (chopped)
- 1 carrot (diced)
Instructions
- Rinse barley under cold water.
- Heat oil in a pot over medium heat. Sauté onion and garlic until soft.
- Add mushrooms and cook for 5 minutes.
- Stir in barley, broth, and soy sauce. Bring to a boil.
- Reduce heat, cover, and simmer for 40 minutes.
- Dissolve miso paste in 1/4 cup hot water, then add to the soup.
- Add spinach and carrot. Cook for 5 more minutes.
- Season with black pepper before serving.
Notes
- Use gluten-free miso for a gluten-free version.
- Store leftovers in the fridge for up to 3 days.
- Add tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese-inspired