Miso Mushroom Barley Soup
approx 1 hour, serves 4
Ingredients:
- 2 tbsp olive oil
- 1.5 lbs cremini mushrooms, quartered
- salt and pepper
- bunch of scallions, thinly sliced
- 4c vegetable broth
- 1c pearl barley
- 1 tbsp plus 1 tsp white miso
- 1 tbsp soy sauce
- 5 oz baby spinach (about 5 packed cups)
- optional for serving: 1 lime, korean red pepper
Directions:
In a large pot, heat oil over medium-high until shimmering. Add mushrooms and season lightly with salt. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.
Stir in scallions and cook until softened, about 2 minutes.
Pour in vegetable broth with 2 cups of water and the barley. Bring to a boil, then simmer. Cook, stirring occasionally, until barley is tender, about 30 minutes.
During the last 5 minutes of cooking, stir in the miso and soy sauce. (Dissolve any clumps, either by whisking in a small amount of the broth before adding, or using a rubber spatula to flatten them against the side of the pot.
Add 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.
from: https://cooking.nytimes.com/recipes/1025053-miso-mushroom-barley-soup