Miso Barley Soup

I’m sure I’ve waxed lyrical plenty of times about how much I love soup, but oh my God, I LOVE soup. Scrap that – I love hearty, warming, sticks-to-your-ribs soup. You’re extremely unlikely to catch me with a thin, watery cup of powdered soup anywhere near my lips, but if I could swim in a thick homemade soup, I would happily dive in.

I also have this weird obsession with pearl barley. Is it weird to have a favourite grain? It’s chewy, tasty, filling, low calorie, healthy and lends a sense of nostalgia that makes absolutely no sense, seeing as though I don’t remember ever eating it as a child. I guess it’s just comforting.

This miso barley soup combines three of my very favourite foods. And while it takes a while to cook, the most labour intensive part of it is chopping the vegetables. It’s a forgiving, undemanding recipe that’s perfect for those cold winter nights where you have plenty of time, but don’t want to spend it slaving over the stove.

I was a little shy about this recipe, although I have no idea why. So, I made chicken to go with it. I’m usually of the opinion that soup is a meal unto itself, but there was something holding me back. Perhaps concern that my family would find it unfilling, or bland? Neither was the case, however, a couple of honey soy roasted chicken drumsticks absolutely lifted this soup to a whole new level. Eaten separately, or thrown into the soup – either ways works a complete treat. Sans chicken, the soup is a diet-friendly 246 calories, and assuming that you’re using regular chicken legs and those of not some mutant giant bird, you can allow for about 103 calories per drumstick.

Ingredients

2tsp olive oil

3 celery sticks, diced

2 large carrots, diced

1 brown onion, diced

3tsp minced garlic

1tbs minced ginger

1/2 cup pearl barley

5 cups water

2tbs white miso paste

400g edamame beans, podded

2tsp soy sauce

Method

  1. Heat oil in a large, heavy based saucepan (a cast iron pot is perfect!) over low heat. Add diced vegetables and cook, stirring occasionally, for 5 minutes until softened and onions are sweating.
  2. Add garlic and ginger, and stir for 1 minute until fragrant.
  3. Mix in barley. Add water and miso paste, and stir well to combine paste.
  4. Increase heat to high  to bring to the boil. Reduce to medium low, cover and cook for 45 minutes. Stir occasionally to prevent grains from sticking to the bottom.
  5. Add edamame and soy sauce, cover, and cook for a further 8 minutes.

 

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