📝 About This Recipe
This soul-warming soup celebrates the deep, malty complexity of Mugi-Miso, a traditional Japanese ferment made from barley. Unlike standard soybean miso, this variety offers an earthy sweetness and a chunky texture that perfectly complements the nutty chew of whole pearled barley. Loaded with mineral-rich root vegetables and umami-packed dashi, this dish is a comforting embrace in a bowl, bridging the gap between a light starter and a hearty grain-based meal.
🥗 Ingredients
The Grain Base
- 1/2 cup Pearled Barley (rinsed thoroughly under cold water)
- 2 cups Water (for pre-cooking the barley)
The Umami Broth
- 5 cups Awase Dashi (high-quality kelp and bonito stock)
- 4-5 tablespoons Mugi-Miso (Barley Miso) (adjust to taste preference)
- 1 tablespoon Dried Wakame Seaweed (dried flakes)
Vegetables and Proteins
- 3 ounces Daikon Radish (peeled and cut into thin quarter-moons)
- 1 medium Carrot (sliced into thin rounds)
- 4 pieces Shiitake Mushrooms (stems removed, caps thinly sliced)
- 1/2 block Silken Tofu (cut into 1/2-inch cubes)
- 1 piece Abura-age (Fried Tofu Pouch) (blanched to remove oil and sliced into strips)
Aromatics and Garnish
- 1 teaspoon Fresh Ginger (finely grated)
- 2 stalks Scallions (finely sliced on the bias)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for serving)
- 1/2 teaspoon Toasted Sesame Oil (optional finishing touch)
👨🍳 Instructions
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1
In a small saucepan, combine the rinsed pearled barley and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 25-30 minutes until tender but still chewy. Drain any excess water and set aside.
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2
While the barley cooks, prepare your vegetables. Ensure the daikon and carrots are sliced thinly and uniformly so they cook at the same rate.
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3
In a medium soup pot or nabe, bring the 5 cups of dashi to a gentle simmer over medium heat. Do not let it reach a rolling boil, as this can dissipate the delicate aromas.
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4
Add the sliced daikon, carrots, and shiitake mushrooms to the simmering dashi. Cook for 8-10 minutes, or until the vegetables are fork-tender.
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5
Stir in the dried wakame seaweed and the sliced abura-age. The seaweed will rehydrate almost instantly.
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6
Add the pre-cooked barley into the pot. Let it simmer with the vegetables for 2-3 minutes to absorb the flavors of the broth.
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7
Lower the heat to the lowest setting. It is crucial that the soup does not boil once the miso is added, as high heat kills the beneficial probiotics and ruins the flavor profile.
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8
Place the Mugi-Miso paste into a fine-mesh strainer and partially submerge it into the broth. Use a spoon to press and whisk the miso through the strainer into the soup until completely dissolved and lump-free.
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9
Gently fold in the silken tofu cubes and the grated ginger. Let sit for 1 minute just to warm the tofu through.
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10
Taste the broth. If you prefer a saltier finish, whisk in another half-tablespoon of miso.
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11
Ladle the soup into deep ceramic bowls, ensuring each serving gets a generous portion of barley and vegetables.
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12
Garnish with a handful of fresh scallions, a sprinkle of shichimi togarashi, and a tiny drop of toasted sesame oil if desired. Serve immediately while steaming hot.
💡 Chef's Tips
Always use a strainer to dissolve Mugi-Miso, as it often contains whole fermented barley grains that some prefer to strain out (though keeping them adds rustic charm). Never boil the soup after adding the miso; the 'live' enzymes and delicate floral notes are destroyed at 212°F (100°C). For a vegan version, use a Kombu-only dashi instead of the traditional Awase dashi containing bonito flakes. If you have leftover cooked barley from a previous meal, this soup comes together in less than 15 minutes. Adjust the richness by mixing Mugi-Miso with a little bit of Shiro (white) miso for a lighter, sweeter profile.
🍽️ Serving Suggestions
Pair with a side of pickled cucumbers (Sunomono) to provide a bright, acidic contrast to the earthy barley. Serve alongside a piece of salt-grilled mackerel (Saba Shioyaki) for a complete, traditional Japanese breakfast or lunch. A cup of toasted Hojicha (green tea) complements the nutty, roasted notes of the barley miso perfectly. Add a soft-poached egg directly into the bowl for extra protein and a luxurious, creamy texture. Serve with a small bowl of steamed short-grain white rice if you want a double-grain 'miso-shiru' experience.