Barley Miso Soup

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Ingredients

  • 65 g (2⅓ oz) barley
  • 250 ml (8 fl oz) water, for boiling barley
  • 4 Tbsp white miso
  • 1 litre (32 fl oz) water

Sautéed Mushrooms

  • 2 fresh shiitake mushrooms
  • 1 tsp oil
  • 1 tsp sake
  • 1 tsp soy sauce

Method

Rinse barley well and soak it. Place 250 ml (8 fl oz) water and barley in a medium saucepan and bring to a boil. Reduce to medium heat and simmer for 30–40 minutes or until the barley is tender.

Chop mushrooms. Heat oil in a pot and stir fry mushroom for about 1 minute. Add sake and soy sauce and cook for another 30 seconds.

Add 1 litre (32 fl oz) of water to the mushrooms and bring to a boil. Reduce heat and add barley. Simmer for another 10 minutes.

Press white miso through a fine sieve into the pot and stir until dissolved.

Spoon soup into 4 serving bowls and serve.

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