Photo of Mushroom barley soup by WW

Mushroom barley soup

Points® value
Total Time
50 min
10 min
40 min
This Asian-inspired soup is packed with veggies and pearl barley, making it filling as well as delicious. The white miso paste adds an extra-savoury note to the soup.


Tesco Ingredients Dried Shiitake Mushrooms

25 g

Vegetable Oil

1 tablespoon(s)

Carrots, raw

3 medium


1 large


3 clove(s)

Root Ginger

1 tablespoon(s)

Pearl barley, dry

125 g

Vegetable stock cube

2 cube(s), 1.5 litres

Pak Choi

250 g, halved & cut into thick slices


3 tablespoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Spring Onions

4 medium


  1. Put the mushrooms in a heatproof bowl, pour over 500ml boiling water from the kettle and set aside to soak for 20 minutes, until the mushrooms are soft. Remove the mushrooms using a slotted spoon (reserve the soaking liquid), then chop them and set aside.
  2. Meanwhile, heat the oil in a large flameproof casserole set over a medium heat. Add the carrots and onion and cook, stirring occasionally, for 5 minutes until softened. Add the garlic and ginger and cook for a further 1 minute.
  3. Stir in the pearl barley and chopped mushrooms, then pour in the reserved mushroom soaking liquid and most of the stock (reserve 250ml). Bring to the boil over a high heat, then reduce the heat and simmer, covered, for 30 minutes, until the barley is tender. Stir in the pak choi and simmer for 2 minutes until just soft.
  4. Whisk together the miso paste and the reserved vegetable stock until smooth, then add this to the soup along with the lemon juice. Ladle into bowls and serve.