Mushroom Ginger Soup With Hulled Barley

1. 1

   Finely slice the ginger then cut into the thinnest strips. In a large saucepan, saute the onion, garlic, ginger, and carrots in some olive oil.

2. 2

   Finely chop the thyme leaves and rosemary needles, add them to the pan, with some salt and pepper.

3. 3

   Add the hulled barley, water, and some soy sauce. Bring to a boil, then simmer gently. The barley takes about an hour to cook.

4. 4

   Meanwhile, remove the tough stalks of the chard, cut the stems into thin slices and the leaves into strips. Slice the mushrooms. Add the chard and mushrooms to the soup, with a tablespoon of sambal oelek. Continue to simmer until the barley is cooked yet retaining a bite.

5. 5

   Finish off the soup by stirring in a heaped tablespoon of miso paste. Add more soy or salt if needed. Stir in the lemon juice. Serve piping hot with a handful of cilantro leaves in each bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.