What makes this shiitake barley mushroom soup so satisfying is a mix of leeks, mushrooms, ginger, barley, spinach, and miso. Easy, fast, and eminently slurpable.
Shiitake Mushroom Barley Soup
- Quick Glance
- 30 M
- 1 H, 15 M
- Serves 4 to 6
First, get the broth together. In a large saucepan, combine the tough green parts of the leeks and the stems of the shiitake mushrooms. Peel the ginger and toss the peels into the saucepan, along with the water. Bring to a boil. Reduce the heat to medium-low to bring the liquid to a lively simmer. Let the stock cook while you begin the soup.
Cut each leek in half lengthwise and slice it into thin half-moons. Slice the mushroom caps into 1/4-inch (6-mm) slices. Mince enough ginger to measure about 3 tablespoons.
In a medium saucepan set over medium heat, warm the oil. Add the leek and ginger to the oil and cook, stirring frequently, until the leeks are soft, 3 to 4 minutes. Stir in the shiitakes and tamari, and continue to cook, stirring occasionally, until the shiitakes shrink, first turning white and then deepening to a very light brown, about 7 minutes. Stir in the barley.
Place a fine-mesh strainer over the saucepan and pour in the mushroom-leek stock, discarding the scraps. Cover and bring to a boil. Then lower the heat to medium-low and cook, covered, until the barley is tender and the broth a bit creamy, 20 to 40 minutes.
Stir in the spinach and continue to cook for another 2 minutes. Remove the pot from the heat. Measure the miso into a small bowl or measuring cup and ladle some of the liquid from the soup into the miso paste. Stirring constantly, keep adding liquid until the miso is the texture of a thin pureed soup. Pour the miso into the pot, stirring to combine. Taste the soup, and adjust the seasoning with additional tamari, if needed.
Ladle into bowls and top with the scallions and nori. Serve immediately.
Recipe Testers' Reviews
This umami-rich shiitake mushroom barley soup was hearty, comforting, and full of flavor. Perfect for a cool late winter evening. The soup had so many layers of flavor and the combination of hearty barley and meaty mushrooms made for a fantastic meatless meal with a loaf of crusty bread alongside.
I did add a bit more soy sauce at the end, but still felt it was underseasoned. We had to add a bit of salt at the table.
This is exactly what a classic miso soup should be: the individual flavors of the ingredients are ever so gently present in every spoonful. I love the earthy umami of shiitake, the warmth of ginger, a whiff of the ocean from nori, but the sweet melt-in-your-mouth leeks are what I adore most here.
The mellow weight of the creamy barley reminds me of an excellent risotto—it’s reassuring, like the softest blanket your cheek will ever touch. With the word “comforting” in mind, I used white miso for this recipe for its rounder flavor (red miso typically has a sharper salty flavor). I grew up eating miso soup almost daily, and I’m sorry I had never thought of marrying it with mushroom and barley, one of my favorite soups of the West, until now.