This Japanese soup inspired by a Tom Conran recipe uses ingredients that are now readily available in most super markets. I use Clearspring white miso paste, which is one of my kitchen staples. Check out my blog post on why I love Clearspring here.
The soup is nutritious yet light and doesn’t take much preparation although you’ll have to leave this to cook for about an hour.
INGREDIENTS - Serves 6
4 spring onions - sliced into strips
1 large shallot - finely diced
3 cloves of garlic - sliced
3cm of ginger - peeled and grated
1 tbsp groundnut oil
125g shiitake mushrooms - sliced
50g dried mushrooms (preferably shiitake) soaked in 1 litre of hot water
2 cm ginger - cut into matchsticks
100g pearl barley
1 sachets of white miso liquid
2 tbsp tamari
1 litre boiling water
1 small handful of coriander leaves - finely chopped
2 tsp sesame oil
Juice of ½ a lime
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