Soothing Barley-Shiitake Miso Soup
Barley helps soothe the body, yet promotes calmness and resilience. It is the best grain for the liver and gallbladder, reducing anger and anxiety. This soup has the added boost of miso for probiotics and intestinal strength.
Ingredients:
1/2 cup whole barley + 2 shiitake mushrooms, soaked in 3 cups water overnight.
3 cups water or vegetable broth
1 cup onion, diced
1/2 cup celery, diced
1 bay leaf
2 Tablespoons Light Miso (Chickpea, Sweet Golden)
1/4 cup fresh baby kale or bok choy, thinly sliced
2 scallions, thinly sliced on diagonal
1/2 sheet toasted nori, cut into thick strips
Method:
- Rinse barley well and place in a 2-quart soup pot and soak overnight in 3 cups water with shiitake mushrooms.
- Remove shiitakes from soak water and slice off stem, then slice cap thinly and place in pot with barley.
- Add additional water or vegetable broth. Bring to low boil. Add onion, celery, bay leaf; cover and simmer for 30 minutes.
- Reduce heat to low simmer. Remove bay leaf. Stir. Melt miso in a cup with hot soup broth, stirring to dissolve. Add greens and miso to soup. Simmer three minutes. Serve in bowls, garnished with scallions and nori.