Mushroom barley soup
4
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Tesco Ingredients Dried Shiitake Mushrooms
25 g
Vegetable Oil
1 tablespoon(s)
Carrots, raw
3 medium
Onion
1 large
Garlic
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
Miso
3 tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Spring Onions
4 medium
Instructions
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.
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