miso mushroom barley soup

5th March 2012


a nourishing soup and a afternoon walk
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barley miso mushroom soup
Serves 4 – 6

cup barley washed

8 cups water/vegetable stock

10 button mushrooms, halved and sliced

1 cup finely sliced cabbage

1 cup finely chopped celery, with some of the leaves

1 large, finely chopped carrot

2 small sweet potatoes, finely chopped

small handful hijiki, arame or wakame seaweed

1 – 2 tsp rock salt

1 small bunch kale, stems removed and finely chopped

2 Tbsp miso (I used brown rice miso)


1.  Soak the barley overnight, or for at least 4 hours, drain and rinse.

2.  In a soup pot, add the barley and 8 cups water, bring to a boil and then turn down the heat, simmering for 20 minutes.

3.  Add the sliced mushrooms, cabbage, celery, carrot and sweet potato and simmer for 15 minutes or until the vegetables are tender.

4.  Add the seaweed, salt and kale.

5.  Remove ½ cup of the liquid from the soup and mix in miso until dissolved.  Return to soup, taste, and adjust seasoning.  Avoid boiling the soup once miso has been added, as this will destroy all those delicious enzymes.

Enjoy the warmth.

Goodness shared from Stacey

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