Miso-Mushroom Barley Soup
Published Feb. 16, 2024
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Ingredients
- 2tablespoons olive oil
- 1½ pounds cremini mushrooms, trimmed and quartered
- Kosher salt and freshly ground black pepper
- 1bunch scallions, trimmed, light green and white parts thinly sliced
- ¼ to ½teaspoon crushed red pepper, depending on heat preference
- 4cups low-sodium vegetable broth
- 1cup pearl barley
- 1tablespoon plus 1 teaspoon white miso
- 1tablespoon soy sauce (or more as needed)
- 5ounces baby spinach (about 5 packed cups)
- 1lime (optional), halved
Nutritional analysis per serving (4 servings)
297 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 11 grams dietary fiber; 5 grams sugars; 12 grams protein; 1206 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot, heat the oil over medium-high until shimmering. Add the mushrooms and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.
- Step 2
Stir in the scallions and crushed red pepper and cook until softened, about 2 minutes.
- Step 3
Pour in the vegetable broth, 2 cups of water and the barley. Raise the heat to bring the liquid to a boil, then lower it to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about 30 minutes.
- Step 4
During the last 5 minutes of cooking, stir in the miso and soy sauce. (Use a rubber spatula or wooden spoon to seek out any miso clumps, flattening them against the side of the pot to help dissolve.)
- Step 5
Add the spinach in batches, adding a handful and stirring in until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a lime, if using, and cut the rest into wedges for serving. Finish with some black pepper and serve.
Private Notes
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Comments
To avoid the haphazard "seek out any miso clumps" step, put the miso and soy sauce into a soup bowl, add a ladle or so of the hot stock, and mix until it's all dissolved. Then pour it all back into the pot and stir until blended. From my experience, trying to find that tablespoon or so of miso in a pot takes much longer than blending it in a smaller bowl!
There’s a technique I’ve seen in every single cooking video from Japan that involves dissolving miso in a liquid - it easily solves the clump issue. Use a small whisk to grab the miso you need for the recipe then partially immerse a small sieve/strainer into the broth. Whisk the miso INSIDE the sieve. As it dissolves it goes right through into the broth/liquid. No hunting for undissolved pieces that need whisking. Same trick works for Better Than Bullion which has a similar thick texture.
Easy and delicious. Next time I’ll add tofu cubes for protein.
Good soup. Needed to cook barley 45 minutes. Used half of soy and red miso. Might try kale next time vs. spinach & add cubed extra firm tofu.
Substitute doenjang in equal measure for miso to make a bolder, earthier broth and substitute or add sichuan for black pepper to balance with a bit of heat. Wonderful recipe!
Super delicious recipe. I would avoid skipping lime (or lemon). The recipe really needs the acid to enhance the other flavors. I added a tiny bit more of the soy sauce as well. I used shitake and baby bella mushrooms. Both worked well!