This Miso Barley Soup with Leek, Shiitake and Kale will fill your tummy and nourish you from the inside out. Hearty and rejuvenating this soup is loaded with goodness. Ideal on a cold day or whenever you need a healthy pick-me-up meal.
It is really quick to make and great to use any cooked leftover grains.
– Shiitake mushrooms can be replaced by chestnut mushrooms, mini portobello mushrooms or crimini mushrooms.
– Cooked barley can be replaced by other cooked grains such as brown rice or quinoa.