Miso Barley Soup with Leek, Shiitake and Kale [vegan] by The Flexitarian

Miso Barley Soup with Leek, Shiitake and Kale [vegan]

Published on February 2, 2017 | In , | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

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.

Substitutions:
– 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.

Miso Barley Soup with Leek, Shiitake and Kale [vegan] by The Flexitarian
Print Friendly, PDF & Email

Recipe Rating

  • (0 /5)
  • 0 ratings

, , , ,

Ingredients

  • 160g leeks [5.6 oz]
  • 120g shiitake mushrooms [4.2 oz]
  • 3 handfuls of shredded kale
  • 200g cooked barley [7oz / US 2 cups]
  • 2 Tbsp brown miso
  • 3 garlic cloves
  • 6 cm ginger root [2.4 inch]
  • 1 litre vegetable stock [1.75 pint / US 4 cups]
  • 500ml water [0.9 pint / US 2 cups]
  • 1 Tbsp olive oil
  • 1 Tbsp sesame oil

Instructions

  1. Heat the olive oil and sesame oil in a large saucepan.
  2. Add finely chopped leek, crushed garlic and grated ginger root.
  3. Cook until leek is soft.
  4. Add roughly chopped mushrooms, vegetable stock, water and miso paste.
  5. Bring to the boil, then cook covered for 15 mins.
  6. Add kale and cooked barley. Cook for another 3-5 mins until kale is soft.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
No comments yet.

Leave a Reply

Related Recipes

  • Servings : 6
  • Cook Time : 60 Min

Roasted Winter Squash with Creamy Lentils [vegan]

  • Servings : 6
  • Cook Time : 30 Min

Curried Butternut Squash Soup [vegan]

  • Servings : 4-6
  • Cook Time : 25 Min

Courgette & Tofu Curry [vegan]

  • Servings : 4
  • Cook Time : 5 Min

Watermelon & Halloumi Salad [vegetarian]

  • Servings : 4-6
  • Cook Time : 45 Min

Roasted Aubergines with Creamy Harissa Dressing [vegan]

  • Servings : 4
  • Cook Time : 30 Min

Georgian Ajapsandali [vegan] from Hello Fresh