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Slow-Cooked Barley Ginger And Miso Soup Recipe

Recipe By Taste

This hearty slow-cooked barley soup has anti-inflammatory ginger and miso paste for a delicious umami flavour. Even better, there's minimal prep required.

4.3
16 Rating -
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Vegdiet
1hr 15minstotal
15minsPrep
1hr Cook
1hr 15m.total
15m.Prep
1hr Cook
Slow-Cooked Barley Ginger And Miso Soup
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Ingredients for Slow-Cooked Barley Ginger And Miso Soup Recipe

  • 1/2 teaspoon Macadamia oil
  • 1/4 Large onion, finely chopped
  • 3/4 stick Celery trimmed, diced
  • 1/2 Carrots, peeled, diced
  • 1/4 tablespoon Finely Grated Fresh Ginger
  • 3/4 Garlic cloves, thinly sliced
  • 27.50 gram Pearl barley, rinsed, drained
  • 0.38 tablespoon Miso paste
  • 100 gram Frozen edamame, thawed, podded
  • 1/4 bunch Broccolini, trimmed, cut into 3cm lengths
  • 1/4 teaspoon Tamari
Nutrition
value
277
calories per serving
9 g Fat16 g Protein32 g Carbs15 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    16g
  • Carbs
    32g
  • Fiber
    15g

MacroNutrients

  • Carbs
    32g
  • Protein
    16g
  • Fiber
    15g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    146mg
  • Iron
    7mg
  • Vitamin A
    1736mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    372mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    29mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    157mg
  • Manganese
    3mg
  • Phosphorus
    316mg
  • Selenium
    14mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste