Spring Barley Soup

Name: Spring Barley Soup
Total time: 45 min
Ingredients: 1 tablespoon toasted sesame oil, coconut oil or olive oil; 6 garlic cloves, coarsely chopped; 3/4 cup pearled barley; 1 tablespoon soy sauce, plus more to taste; 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole; 1 cup fresh or frozen shelled peas, edamame or fava beans; 3 tablespoons yellow or white miso; 1 tablespoon unseasoned rice vinegar; 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

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Total: 45 minutes

Servings: 4

Author : Ali Slagle

asparagus edamame ginger

Ingredients

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1 tablespoon toasted sesame oil, coconut oil or olive oil6 garlic cloves, coarsely chopped3/4 cup pearled barley1 tablespoon soy sauce, plus more to taste1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole1 cup fresh or frozen shelled peas, edamame or fava beans3 tablespoons yellow or white miso1 tablespoon unseasoned rice vinegar1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

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Instructions

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Step 1

In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.

Step 2

Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.

Step 3

In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

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