Miso-Mushroom Barley Soup

By Yasmin Fahr

Published Feb. 16, 2024

Miso-Mushroom Barley Soup
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(1,343)
Comments
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This hearty vegan dish uses miso and soy to add a tremendous amount of depth and flavor to a relatively quick, one-pot mushroom barley soup. Quartering the mushrooms allows them to retain bite, but you can thinly slice them if you’d prefer everything to be soft and tender. Resist the urge to salt heavily during the bulk of the cooking, as the miso and soy — both sodium-heavy ingredients — will be added at the end to bring the soup together. This is a soup that will thicken, so add more water or broth when reheating. It’s as accommodating as it is comforting: You can empty your pantry or fridge by swapping the barley for farro and spinach for chopped bok choy or other greens.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 1½ pounds cremini mushrooms, trimmed and quartered
  • Kosher salt and freshly ground black pepper
  • 1bunch scallions, trimmed, light green and white parts thinly sliced
  • ¼ to ½teaspoon crushed red pepper, depending on heat preference
  • 4cups low-sodium vegetable broth
  • 1cup pearl barley
  • 1tablespoon plus 1 teaspoon white miso
  • 1tablespoon soy sauce (or more as needed)
  • 5ounces baby spinach (about 5 packed cups)
  • 1lime (optional), halved
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

297 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 48 grams carbohydrates; 11 grams dietary fiber; 5 grams sugars; 12 grams protein; 1206 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot, heat the oil over medium-high until shimmering. Add the mushrooms and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to 7 minutes.

  2. Step 2

    Stir in the scallions and crushed red pepper and cook until softened, about 2 minutes.

  3. Step 3

    Pour in the vegetable broth, 2 cups of water and the barley. Raise the heat to bring the liquid to a boil, then lower it to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about 30 minutes.

  4. Step 4

    During the last 5 minutes of cooking, stir in the miso and soy sauce. (Use a rubber spatula or wooden spoon to seek out any miso clumps, flattening them against the side of the pot to help dissolve.)

  5. Step 5

    Add the spinach in batches, adding a handful and stirring in until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a lime, if using, and cut the rest into wedges for serving. Finish with some black pepper and serve.

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Ratings

5 out of 5
1,343 user ratings
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Comments

BrooklynDF

To avoid the haphazard "seek out any miso clumps" step, put the miso and soy sauce into a soup bowl, add a ladle or so of the hot stock, and mix until it's all dissolved. Then pour it all back into the pot and stir until blended. From my experience, trying to find that tablespoon or so of miso in a pot takes much longer than blending it in a smaller bowl!

Ann O’Neill

There’s a technique I’ve seen in every single cooking video from Japan that involves dissolving miso in a liquid - it easily solves the clump issue. Use a small whisk to grab the miso you need for the recipe then partially immerse a small sieve/strainer into the broth. Whisk the miso INSIDE the sieve. As it dissolves it goes right through into the broth/liquid. No hunting for undissolved pieces that need whisking. Same trick works for Better Than Bullion which has a similar thick texture.

Eugenie

Easy and delicious. Next time I’ll add tofu cubes for protein.

Shaina

Very delicious, easy and fast! Used half the amount of mushrooms and added a package of drained and lightly pressed firm tofu cut into squares, which I sauteed when the mushrooms were halfway done. The amount of barley was overwhelming and the leftovers were more like a thick stew than a soup - will add half the amount next time.

Barbara B.

Very nice recipe! I liked the use of miso. Only thing, not a problem really, but the pearl barley does not cook in 30 minutes, (at least my pearl barley didn't?)—more like 60 minutes. But as far as taste and and ease of preparation, I rate the recipe at five stars.

Sheri

Spooned off the excess mushroom liquid into broth, to help mushrooms brown before adding scallions

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