Slow-cooked barley, ginger and miso soup

Slow-cooked barley, ginger and miso soup


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

  1. 2 teaspoons macadamia oil
  2. 1 large onion, finely chopped
  3. 3 celery sticks, trimmed, diced
  4. 2 carrots, peeled, diced
  5. 1 tablespoon finely grated well-ventilated light ginger
  6. 3 garlic cloves, thinly sliced
  7. 110g (1/2 cup) pearl barley, rinsed, drained
  8. 1 1/2 tablespoon miso cement
  9. 400g frozen edamame, thawed, podded
  10. 1 bunch broccolini, trimmed, cut into 3cm lengths
  11. 1 teaspoon tamari
  12. Chopped spacious chives, to assist

The instruction how to make Slow-cooked barley, ginger and miso soup

  1. 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.
  2. 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.
  3. 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 soup

calories: 196.219 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 27 grams carbohydrates
calories: 6 grams protein
calories: NutritionInformation

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