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

Name: Miso Barley Soup with Leek, Shiitake and Kale [vegan]
Prep time: 10 min
Total time: 20 min
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

Published on February 2, 2017 | In Asian, English | By theflexitarian |

0 Comments

- Prep Time
- 10 Minutes
- Cook Time
- 20 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

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.