Tag Archives: barley soup

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 ­čśÇ 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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Zucchini barley soup

This recipe comes from Wieke Nelissen of the Amsterdam Kushi Institute, where I studied  in 2011-12. It´s perfect for the weather here which is getting pretty warm! You´ll need

2 medium zucchinis, chopped up

3 cups of water

1/3 cup barley

1/2 tsp salt

1/2 tablespoon oil (I used mirin instead, to stay oil-free, and kept the amount)

garnish (I used spring onion and a few matchsticks of young carrot)

a sprinkle of dashi (my addition, optional)

1 tablespoon kuzu diluted in cold water (optional)

First pressure cook the barley with one cup of water and a pinch of salt for 40 minutes. Meanwhile sautee the zucchini shortly (on oil or mirin), adding half a teaspoon of salt and then covering the zucchini with two cups of water. Let simmer until zucchini softens and then blend with a mixer. Add cooked barley. I also thickened the soup with about a tablespoon of kuzu starch diluted in a little cold water, and I sprinkled in maybe 1/4 of a little packet of dashi powder.

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Filed under Grain dishes, Recipes, Soups