Mushroom barley soup
Tesco Ingredients Dried Shiitake Mushrooms
Pearl barley, dry
Vegetable stock cube(s)
2 cube(s), 1.5 litres
250 g, halved & cut into thick slices
Lemon Juice, Fresh
- 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.
- 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.
- 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.
- 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.