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Miso, Barley and Broccoli Soup
We’re bang in the middle of the brassica (broccoli, kale and winter greens) season. So what could be more fitting than a nutritious, warm & waste-free recipe with our pickles and fresh garden produce? Broccoli, frosty romanesco, sprouted broccoli, miner’s lettuce, spring onion and hopi black beans.
- For the soup
- Half broccoli or 6-8 purple broccoli stems
- 1 big handful of mushrooms (ideally locally grown/foraged)
- 1 onion
- 2 sliced garlic cloves
- 4 pickle shallots
- 2 peeled carrots
- 2 handful pearl barley
- 1.5L veg stock (made with veg scraps beforehand, if possible)
- 1 splash of soy sauce
- 2 generous tbsp miso paste
- 4 tsp finely chopped ginger
- 2 handful of cooked pulses (we have used our Hopi black bean saved from the garden)
- For the topping
- Dried seaweed
- Sesame seeds
- Spring onions
- Miner’s lettuce
- Olive oil
- Sesame oil (optional)
- In medium-high heat, sauté the onions, garlic, ginger, mushrooms and broccoli until brown/translucent. Add the pearl barley and stir for 4 minutes.
- Add the vegetable stock and allow to simmer for 20-30 minutes until the pearl barley is cooked.
- Put your miso in a ladle or spoon and gradually submerge in the stock, allowing it slowly melt and dissolve. Season with salt and pepper to taste. Add the peeled carrot and the pulses. Turn off the heat.
- Top with dried seaweed, spring onions, sesame seeds and sesame oil if you have it.