Asian Vegetable Barley Soup
This Asian flavored soup is so comforting, satisfying, and full of deliciously nutritious vegetables. You can make it your own with the vegetables you have on hand.
Equipment
- Silicone Cooking Utensil Set
Ingredients
- 1 medium onion chopped
- 5 cloves garlic chopped
- 4 cups low-sodium vegetable broth plus 6 cups water
- 3 cups broccoli chopped
- 3 cups cauliflower chopped
- 3 cups green cabbage chopped
- 1 medium zucchini cut in half lengthwise and sliced into half rounds
- 3 cups spinach
- ½ cup barley
- ¼ cup mellow white miso + 2 tablespoons* (see note below)
Instructions
- Over medium-high heat add ¼ cup water to a large pot and water-saute onions and garlic for a few minutes until the onions become translucent.
- Add vegetable broth, water, barley, broccoli, and cauliflower to the pot. Heat for 10 minutes before adding the cabbage, spinach, and zucchini.
- Using a ladle, remove about 1/2 cup of the broth to a small bowl and add miso. Stir and mix until the miso dissolves. Add to the pot and stir to combine.
- Continue cooking until the barley is done and the vegetables are tender for about 15-20 more minutes.
Notes
*Be careful using miso because it can be very salty. For this recipe, I used Mellow White Miso by Cold Moutain. If you can't find mellow miso, start with half of what is suggested in the recipe and taste for saltiness. Add more by 1 tablespoon at a time to your desired flavor.
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