Thursday, January 21, 2010

Miso & Barley Soup

Our lunchtime parade of soups continues...
Miso & Barely Soup
Matt has been wanting to make a miso soup for awhile & we finally remembered to pick up some miso at the grocery store. This soup with the addition of barley really appealed to us because we felt the barley would make it a little more filling & it has a lot of nutritional value. We had originally planned to also put some tofu in it but felt it wasn't needed in the end. This soup had a lovely broth. Matt really loved it. I liked it quite a bit but thought perhaps it could have used a touch more miso.

Miso & Barley Soup
(adapted from the New Soy Cookbook)

1 T olive oil
2 large leeks (about 2 cups), sliced, white & light green parts only
2 cloves garlic, minced
1/2 t dried thyme
1/2 c white wine
4 c stock, chicken or vegetable
4 c water
6 shiitake mushrooms, stemmed & chopped
3 large carrots, halved length-wise & cut into 1/2-inch slices
1/2 c pearl barley
4 T red miso
salt
flat leaf parsley, chopped for garnish

In a large soup pot heat the oil over medium-high heat. Add the leeks & onions & sauté for 1 minute. Stir in the thyme & wine & cook until the wine reduces by half. Add the stock, water, mushrooms, carrots, barley & miso. Bring to a boil. Reduce the heat, cover & simmer for 30 - 45 minutes until the barley is tender. Taste & salt if desired. Garnish each bowl with chopped parsley.

5 - 6 servings

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11 comments:

  1. What a great idea for miso soup! I usually have a container in stock but haven't ventured beyond (surprise!) tofu and wakame. Barley is an excellent alternative to noodles to make it more hearty - thanks so much for the suggestion!

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  2. We love love love Miso soup! It's amazing how simple it is to make, and so customizable, too. Love the smart addition of barley!

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  3. kat & Matt... great recipe. Miso is a terrific way to bring more protein into a dish without adding meat. Your recipe has some great flavors, too. Many thanks...

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  4. Yum! I'm definitely trying this one - I've been wanting to make a miso soup for a while now! Thanks!!

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  5. i'd like to thank you for not making a silly pun using the word "miso." those get old. :)
    great soup, kat!

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  6. I've never made miso from scratch, but I used to make it out of those packets (how gross is that?) when I was pregnant (I craved all sorts of weird things when I was pregnant). This looks great.

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  7. I love miso soup! I've never tried adding barley but sounds fantastic!

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  8. I say this at the risk of sounding like I am putting you on but swear to God, I made miso soup a few nights ago. At the request of my daughter I bought tofu and made her miso soup. Which she gobbled up. I did not however add barley but what a splendid idea. I KNOW I would love this.

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  9. I like the addition of the barley to the miso soup. I am always wanting something a little more when I eat it and the barley will do the trick.

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  10. I'm not a miso expert - I actually just tried it for the first time. Would white miso work for this, since that is what I have??

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  11. Deborah - I'm not a miso expert either but I think white would work just fine, just happened to have red on hand.

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