Barley shiitake meal soup

This is a very filling soup which we had as main course for dinner. It´s more kind of a stew 😀 The recipe actually comes from Jessica Porter´s Hip Chick´s Guide to Macrobiotics, but I made some adjustments…

Bring 2 bowls of wate to boil, together with 1/3 cup of barley, a 5-cm piece of kombu, 4 dried shiitake mushrooms, a small bunch of dried burdock pieces (optional, but adds great depth) and 2 larger but thin slices of ginger root. Lower the flame, cover and simmer for about 40 or 45 minutes, until the barley is soft. Take out the kombu, slice into thin strips and return to pot (or discard or save for another dish). Take out the shiitakes as well, chop up into small pieces (or slices) and return to pot. Discard the ginger slices. Meanwhile sautee one sliced medium onion on a bit of water with a pinch of salt, until soft. Add 2 tablespoons of oat flour (I crushed oatflakes in a suribashi to get a coarse powder) and a few spoons of hot water from the soup to thin the onion-flake mixture into a creamy consistency, watch out for lumps. Add this mixture to the soup and boil for a bit longer. At the end add a splash of lemon juice and 1 1/2 tbsp of dark barley miso. Garnish with chopped scallions. Yum!!

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Filed under Grain dishes, Recipes, Soups

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