Shop Black Friday Sale
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Soup & Stew
4 - 6 servings
5 minutes
45 minutes
Chef Christina Pirello
1 organic yellow onion, diced
8 dried Shiitake mushrooms, soaked until tender and sliced thin
1/2 cup pearl barley, rinsed well
2 cups spring water or filtered water
2 cups unsweetened soymilk
2 teaspoons barley miso
1/2 red Fresno pepper, diced
2 organic green onions, thinly sliced on the diagonal for garnish
Sea salt
Place onion, shiitake mushrooms and barley in a soup pot with water and soymilk and a pinch of salt.
Cover and bring to a boil over medium heat. Reduce heat to low cook for 35 minutes.
Remove a small amount of broth and dissolve miso.
Stir back into soup and simmer, uncovered, for 3-4 minutes.
Mix together red pepper and scallion and place a generous dollop in the center of each individual bowl of soup.
