This recipe first appeared in Food magazine.
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Ingredients
Method
1.Soak pearl barley in water overnight, drain and rinse well.
2.In a stock pot with a little grapeseed oil, sauté garlic and ginger until fragrant then add chicken stock, water and miso paste. Bring to the boil and stir to dissolve miso. Add barley and chicken thighs, and cook on a gentle boil for 10 minutes.
3.Using tongs, remove chicken thighs to a plate. Add carrots, courgettes, mushrooms and kale to soup and continue to cook at a gentle boil. Using tongs and a knife, slice chicken into bite size pieces and return to pot.
4.Taste and season with salt and pepper if needed. Cook for a further 5 minutes then top each serving bowl with a little spring onion and a drizzle of sesame oil to serve.
Note
- With its umami, savoury flavour, miso is great for soup bases. For this broth, you can substitute whatever vegetables are in season or readily available. Chicken nibbles or wings work well in place of thigh meat too, just be sure to let them cook through. – There are three main types of miso. This recipe uses shiro miso (‘‘white” miso) which is mild and has a slight sweetness. It’s readily available in your supermarket.
