As August rolls on and we inch closer to the end of winter I’m still reaching for comfort meals that are nourishing and warming. This rich and satisfying mushroom and miso soup is like an umami-packed hug in a bowl. Earthy mixed mushrooms, chewy pearl barley and savoury miso paste come together in this easy soup elevated with flavor boosters like fresh ginger and soy sauce. It’s a hearty vegetarian dish that you’ll enjoy on cold days.
Mushroom and barley soup recipe with ginger, garlic and miso
" data-orig-size="4000,5407" data-image-title="Easy mushroom and barley soup with miso paste" />This is one of those meals that actually tastes even better the next day. It keeps well in the fridge for several days – just keep in mind that the barley will continue to absorb liquid, so you might want to add an extra splash of water when reheating.
Mushroom and barley soup with ginger, garlic and miso
" data-orig-size="3861,5792" data-image-title="Easy mushroom and barley soup with miso paste" data-image-caption="" />
Mushroom and barley soup with ginger, garlic and miso
" data-orig-size="4000,6000" />Top your bowl of soup with sliced spring onions, or a dollop of chilli crisp for extra punch. I love enjoying this soup on its own, but it also pairs beautifully with some toasted sourdough (carbs for the win!) or a hard-boiled egg if you’re after some extra protein.
Mushroom and barley soup with ginger, garlic and miso
" data-orig-size="3893,4676" data-image-title="Easy mushroom and barley soup with miso paste" data-image-caption="" aperture="aperture" />
Mushroom and barley soup with ginger, garlic and miso
" data-orig-size="3876,5748" />If you enjoyed this recipe you might also like my warm butternut and barley salad – another cosy favorite for this time of the year. Stay warm and happy cooking!
Cook’s notes:
- When reheating, add a splash of water as the barley will thicken the soup during storage.
- Be sure to mix the miso with some of the soup before adding it to the pot, as this will prevent lumps.
MUSHROOM & MISO SOUP WITH BARLEY
- Servings: Makes 2 litres
- 10 ml (2 tsp) olive oil
- 1 brown onion, finely diced
- 2 garlic cloves, minced
- 10 ml (2 tsp) grated ginger
- 250 g button mushrooms, sliced
- 250 g portabellini mushrooms, sliced
- 30 ml (2 tbsp) soy sauce
- 200 g pearl barley
- 2 litres vegetable stock
- 45 ml (3 tbsp) miso paste
- 125 ml (½ cup) plain full cream yoghurt
- salt and freshly ground pepper, to taste
- 1 spring onion, sliced (optional)
- chilli crisp, to serve (optional)
1.) Heat the olive oil in a pot. Add the onion and soften for 5 minutes. Add the garlic and ginger, and cook for 2 minutes.
2.) Add the mushrooms and soften for 10 minutes, stirring regularly. Add the soy sauce and cook for a minute. Add the barley and toss together.
3.) Pour in the vegetable stock and bring to a boil. Reduce the heat and simmer gently for 40 minutes, stirring occasionally, until the barley is tender but still slightly chewy.
4.) Place the miso in a bowl and add a few spoons of soup from the pot. Mix well to incorporate. Add back to the pot with the yoghurt. Season with salt and pepper to taste. Warm through, then dish into bowls. Top with spring onion and chill crisp (if using) and serve.
