Robust Barley Soup

Serves 4


1/2 cups barley
1 cup diced celery
1 cup carrot, large dice
2 tablespoon sesame oil
1 cup onion, large dice
2 teaspoon dried basil
1 cup potato, large dice
1 quart water
3 tablespoons Three Year Barley Miso


Heat heavy soup pot over medium flame. Add barley and stir while roasting. (Takes about 5 minutes if pan is hot. Roasted grain will turn brown and have a nutty aroma.) Be careful not to burn the grain! Remove barley from pot and set aside.
In same pot sauté onion in sesame oil until golden brown. Add basil, carrot, and roasted barley; stir to coat all ingredients with oil. Add water, and bring to boil. Reduce flame and simmer for 45 minutes. In small bowl blend miso with 3-4 tablespoons liquid from pot. Reduce flame to low, add diluted miso, and simmer 3-4 minutes. Serve garnished with fresh parsley.

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888 Shelburne Falls Road
Conway, MA 01341
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