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Slow-cooked barley, ginger and miso soup
Slow-cooked barley, ginger and miso soup
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Flavorful slow-cooked barley soup with ginger and miso paste for a healthy twist, minimal prep needed.
Ingredients:
  • 9.20 gm macadamia oil
  • 1 large onion, finely chopped
  • 3 celery sticks, trimmed, diced
  • 2 carrots, peeled, diced
  • 20.00 ml finely grated fresh ginger
  • 3 garlic cloves, thinly sliced
  • 110g (1/2 cup) pearl barley, rinsed, drained
  • 36.00 gm miso paste
  • 400g frozen edamame, thawed, podded
  • 1 bunch broccolini, trimmed, cut into 3cm lengths
  • 1 tsp tamari
  • Chopped fresh chives, to serve
Instructions:
  • In a large saucepan, warm the oil over medium heat. Sauté the onion, celery, and carrot, stirring frequently, for 6-7 minutes until softened. Stir in the ginger and garlic, cooking for 1 minute until fragrant. Mix in the barley until well combined.
  • Stir in the miso paste and 1.25L (5 cups) water, then bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
  • Add the vibrant edamame and tender broccolini to the pot. Let it simmer gently, uncovered, until the vegetables reach the perfect level of tenderness, approximately 5 minutes. Stir in the savory tamari and season with your favorite spices. Finally, sprinkle with fresh chives before serving.

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