Description
A warm, nourishing soup packed with immuno-supporting ingredients, featuring barley, miso, and mushrooms.
Ingredients
Scale
- 6 cups mushroom or vegetable broth
- 2–3 cups assorted veggies (cabbage, carrots, turnips, radish, cauliflower, fennel, red pepper)
- 1 tbsp dried thyme
- 1 tbsp grated ginger
- 1–2 bay leaves
- 1 tbsp seaweed (like kombu)
- 1/2 cup barley (or quinoa for a gluten-free option)
- 2–3 tbsp organic miso (or to taste)
- 1 cup baby bok choy
- 1/2 cup shiitake mushrooms
- Salt and pepper (to taste)
- Black sesame seeds (optional)
- Gochujang sauce (optional)
Instructions
- Combine all ingredients into an Instant Pot or a large pot on the stovetop.
- For Instant Pot: Bring to a boil using the sauté function, then switch to slow cook on high for 30-60 minutes.
- For stovetop: Simmer on low heat until barley is tender, about 30-40 minutes.
- Mix in 1 tsp of miso per bowl just before serving.
- Sauté shiitake mushrooms and bok choy with olive oil, salt, and pepper until tender.
- Top soup with sautéed veggies, chili paste, black sesame seeds, and season to taste.
Notes
Use low-sodium broth, adjust miso for taste, and don’t skip the sauté step for better flavor.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop / Instant Pot
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 700mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg