This hearty slow-cooked barley soup has anti-inflammatory ginger and miso bonding agent for a delicious umami flavour. Even better, theres minimal prep required.
The ingredient of Slow-cooked barley, ginger and miso soup
- 2 teaspoons macadamia oil
- 1 large onion, finely chopped
- 3 celery sticks, trimmed, diced
- 2 carrots, peeled, diced
- 1 tablespoon finely grated well-ventilated light ginger
- 3 garlic cloves, thinly sliced
- 110g (1/2 cup) pearl barley, rinsed, drained
- 1 1/2 tablespoon miso cement
- 400g frozen edamame, thawed, podded
- 1 bunch broccolini, trimmed, cut into 3cm lengths
- 1 teaspoon tamari
- Chopped spacious chives, to assist
The instruction how to make Slow-cooked barley, ginger and miso soup
- Heat the oil in a large saucepan on top of higher than medium heat. Cook the onion, celery and carrot, stirring often, for 6-7 minutes or until softened. accumulate the ginger and garlic and cook, stirring, for 1 minute or until aromatic. increase be credited with the barley and rouse to combine.
- Add the miso glue gum and 1.25L (5 cups) water and bring to the boil. cut the heat to low, cover and simmer for 45 minutes.
- grow edamame and broccolini. Simmer, uncovered, for 5 minutes or until the vegetables are just tender. stir up through the tamari and season. Sprinkle once chives to serve.
Nutritions of Slow-cooked barley, ginger and miso soupcalories: 196.219 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 27 grams carbohydrates
calories: 6 grams protein