Miso-Mushroom Barley Soup¶

Serves	Total Time
4	1 hour

Ingredients¶

• 2 Tbsp (25 g) olive oil
• 1.5 lbs (680 g) cremini mushrooms (trimmed and quartered)
• kosher salt
• freshly ground black pepper
• 1 bunch scallions (trimmed, light green and white parts thinly sliced)
• ¼ to ½ tsp crushed red pepper
• 4 cups low-sodium vegetable broth
• 2 cups (454 g) water
• 1 cup (213 g) pearl barley
• 4 tsp (24 g) white miso
• 1 Tbsp (15 g) soy sauce
• 5 oz (142 g) baby spinach
• 1 lime (optional)

Cookware¶

• 1 large pot
• 1 rubber spatula
• 1 wooden spoon

Instructions¶

Step 1¶

In a large pot, heat olive oil over medium-high heat until shimmering. Add cremini mushrooms (trimmed and quartered) and season lightly with kosher salt and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.

Step 2¶

Stir in scallions (trimmed, light green and white parts thinly sliced) and crushed red pepper and cook until softened, about 2 minutes.

Step 3¶

Pour in low-sodium vegetable broth, water, and pearl barley. Raise the heat to bring the liquid to a boil, then lower heat to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about 30 minutes.

Step 4¶

During the last 5 minutes of cooking, stir in white miso and soy sauce. Use a rubber spatula or wooden spoon to seek out any miso clumps, flattening them against the side of the pot to help dissolve.

Step 5¶

Add baby spinach in batches, adding a handful and stirring until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a lime (optional), if using, and cut the rest into wedges for serving. Finish with some freshly ground black pepper and serve.

Source¶

• NYT Cooking

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