Barley miso soup with vegetables
A fuller, more rustic soup, made with barley Mugi Miso and seasonal vegetables.
- Type
- Recipe · Soups & broths
- Prep
- 15 min
- Cooking
- 20 min
- Serves
- 4 people
Ingredients
- 900 ml water
- 8 g UMAMI Dashinomoto (2–3 g per 300 ml, as on the label)
- 1 carrot
- 1 turnip or a piece of daikon
- 100 g mushrooms
- 2 Savoy cabbage leaves
- 70 g UMAMI Organic Mugi Miso
- 1 spring onion
Method
- 01
Cut the carrot and turnip into thin half-moons, slice the mushrooms and shred the cabbage.
- 02
Bring the water to the boil with the Dashinomoto, add the carrot and turnip and cook for 8 minutes.
- 03
Add the mushrooms and cabbage and cook for a further 5 minutes.
- 04
Turn off the heat and dissolve the Mugi Miso in a ladleful of broth, then stir it back into the pan.
- 05
Serve with the sliced spring onion.
