Description
Discover the power of phytonutrients with this Miso Mushroom Barley Veggie Soup! 🌿🍄 Packed with Vitamin C, antioxidants, and immune-boosting ingredients, this recipe is perfect for cold winter days. Shiitake mushrooms, cruciferous veggies, and a burst of flavors from miso make it a must-try. Nourish your body with each spoonful. Dive into the recipe now! #HealthyLiving #PlantBased #MisoSoup #ImmunityBoost #WinterRecipes #VeganCooking”
Ingredients
- 6 cups mushroom or vegetable broth (if you have neither, see below)
- 2–3 cups veggies (this is cabbage, carrots, turnips, radish, cauliflower, fennel, red pepper) can make on the lower side if you have more water in the veggies (ie cabbage and carrots)
- 1 tbsp dried thyme
- 1 tbsp grated ginger
- 1–2 bay leaf
- 1 tbsp seaweed (like kombu) can omit
- 1/2 cup of barley – you can use a gluten free option like quinoa
- organic miso
- 1 cup bok choy
- 1/2 cup shiitake mushrooms
- salt
- pepper
- black sesame seeds (optional)
- Gochujang sauce (optional)
Instructions
- Combine all the ingredients into an instant pot or on stove top.
- Bring everything to boil with “sauté function” in the instapot then cook for 5 min – turn down to slow cook on high function and let it cook for 30-60 min with glass lid on. This is how I use the instapot to have higher heat cooking.
- You could also start this in the morning in the regular slow cooker function before leaving for work and come home to a warm and nourishing soup.
- Mix in 1 tsp of organic miso per bowl at the end of cooking.
- Sauté shiitake and baby bok choy for several minutes on low heat with olive oil, salt and pepper.
- Place on top of the veggie and barley soup.
- Top with chili paste, black sesame seeds, olive oil, salt and pepper to your liking.
Notes
Miso has active cultures, so it is best to add it after cooking. You can put it into the bowl, take a little broth, and swirl it with chopsticks or a spoon to make a slurry.
If you don’t have vegetable or mushroom broth, you can use the following method:
In the instant pot, add 6 cups of water and then add 1 tsp cumin, 1 tsp coriander, 1/4 tsp black pepper, 1 tbsp kombu seaweed, if you have it 1/2 tsp mushroom powder. You can add veggies scrapes that you have as well. Boil for 20 minutes and strain and use as broth.
- Prep Time: 20
- Cook Time: 60
Keywords: Vegan, Plantbased, wfpb, barley, miso, immunity, shiitake