Ingredients
The following ingredients have 3 Servings
- 1 onion, ?nely chopped
- 2 garlic cloves, minced
- 1 inch piece of ginger
- 1/2 cup hulled barley
- 5 small carrots, sliced
- 3 sprigs thyme
- 1 sprig rosemary
- 1 bunch red chard
- 15 cremini mushrooms
- 1/2 cup cilantro leaves
- 6 cups water
- Olive oil
- Sea salt and black pepper
- Soy sauce
- White miso paste
- Sambal oelek
- Juice from 1 lemon
Instruction
- Finely slice the ginger then cut into the thinnest strips. In a large saucepan, saute the onion, garlic, ginger, and carrots in some olive oil.
- Finely chop the thyme leaves and rosemary needles, add them to the pan, with some salt and pepper.
- Add the hulled barley, water, and some soy sauce. Bring to a boil, then simmer gently. The barley takes about an hour to cook.
- Meanwhile, remove the tough stalks of the chard, cut the stems into thin slices and the leaves into strips. Slice the mushrooms. Add the chard and mushrooms to the soup, with a tablespoon of sambal oelek. Continue to simmer until the barley is cooked yet retaining a bite.
- Finish off the soup by stirring in a heaped tablespoon of miso paste. Add more soy or salt if needed. Stir in the lemon juice. Serve piping hot with a handful of cilantro leaves in each bowl.
