Hearty Miso Soup (with Pearl Barley)

 

NOTE: Miso is a thick, fermented paste that contains a significant amount of beneficial bacteria which help promote health by stimulating digestion and aiding the body to build resistance against disease. Since it is considered a living food, it’s important to never cook miso or allow it to come to a boil. Instead, be sure to add it to foods that are already prepared.

 

4 cups Dashi (see recipe below)

 

1 cup water

2 tsp oil (sesame or olive)

2 carrots (peeled and cut into matchsticks)

1-2 tsp grated fresh ginger

3-6 mushrooms (preferably shiitake, either fresh or reconstituted, and sliced thin)

1 cup spinach (fresh or frozen)

2 scallion (sliced thinly on the diagonal)

2- 3 tbsp miso paste

1 tbsp shoyu or tamari

Red pepper flakes (to taste)

Grated fresh ginger (optional)

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Optional:

½ cup cooked pearl barley (prepared in a separate pot according to package directions)

Directions

1. Sauté ginger, carrots and mushrooms in a large pot with 2 tsp oil. (About 3-4 minutes)

2. Add water to pot. Bring to a boil, then add dashi.

3. Allow to simmer over medium heat for 5 minutes, then add spinach and simmer another 5 minutes.

4. Remove from heat. Add scallions, miso that has been mixed with some water, and shoyu.

5. Season with red pepper flakes.

6. Enjoy soup plain or add cooked barley for a heartier meal.

 

Dashi

Note: Makes 8 cups. Dashi is a basic Japanese stock used to make many soups including traditional Miso soup.

1 square piece kombu  (3×3 inches)

8 cups water

1 loose cup bonito flakes

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Enjoy!