Creamy Vegan Mushroom Barley Soup
Although this recipe calls for 1/4 cup olive oil, please do not saute with it. Instead, when you start sauteing your mushrooms, just let their natural juices replace the oil. Here's the link to the original recipe:
Creamy Mushroom Barley Soup
Not everyone likes mushrooms, especially if they’re the star of a dish, but we’ve got a recipe today that might change that. This recipe for a mushroom barley soup is creamy and savory, and there are so many flavors going on that people who are opposed to mushrooms might not mind. Additionally, it is extremely healthy for you, as it’s packed with fresh vegetables and not much else. You’ll want to let it cook for a while, so all the flavors can blend together, but it’s quite easy. Take a look at this recipe for a creamy mushroom barley soup.
#Creamy #Mushroom #Soup
Read Full Recipe:
How To Make Miso Soup with Brown Rice Miso Paste
#Recipe Clearspring Organic Japanese Brown Rice Miso Soup
Miso soup is a kitchen staple in Japan. Everywhere you go you will see people enjoying a bowl of miso soup for breakfast, lunch and dinner.
Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well. Create your simple homemade fresh Miso soup by following these simple steps.
Ingredients
3-4 tbsp Clearspring Organic Japanese Brown Rice Miso Paste - Unpasteurised
½ Leek
1 carrot
¼ fresh daikon radish (Japanese white radish - mooli)
a hand full fresh watercress
Dashi stock
2 small pieces (around 5cm strips) Clearspring Kombu
3 pieces Clearspring Shiitake Mushroom
1 litre Water
Garnish
spring onion
grated ginger – optional
Method
First Make stock
In a large pot, add dried shiitake, kombu and 1 litre of water and leave to soak for 30 minutes.
Prepare all the ingredients going into the soup
Cut the leeks, carrots and daikon radish and any other ingredients you would like to add.
Bring the dashi stock to a boil. Before it starts to bubble, take out the shiitake and kombu. Cut the shiitake mushrooms into small pieces and discard the kombu.
Add all ingredients into the soup and bring to a gentle boil, letting simmer.
wash and cut the watercress and the shiitake mushroom and add to the soup.
Open the Jar of Clearspring Brown Rice Miso and scoop out the paste onto a ladle, and place it in the pot. Use chopsticks or a spoon to mix it in. Alternatively, you can add the miso to a bowl, take some liquid out of the soup and mix it before placing it back into the soup.
Serve in a bowl with grated ginger & spring onion.
*Tip: Do not let your soup boil after you have added the miso - as this will kill the miso's fermentation process.
Recipe by Lisa Dawson
[ASMR] How to make Miso at home | FERMENTATION | Takoshiho Cooks Japan
I made Miso at home!
My grandma used to make a huge barrel of miso once a year.
It takes more than 6 month to ferment, but it worths waiting it.
INGREDIENTS
I recommend this simple amount:
17.6oz (500g) rice koji
17.6oz (500g) soy beans(1.1kg after boiling and mashing)
7.05oz (200g) salt
*If you'd like to make low sodium miso, you can reduce salt to 5.30oz(150g).
What is Miso?
:Miso is a key ingredient in Japanese cuisine. The paste is typically a mixture of soy beans, a grain (like rice or barley), salt, and Rice Kouji (*). I use Miso almost every meal because it's full of umami and nutrition.
What is Rice Kouji?*
Rice Kouji is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins. This process can also be applied to other grains like barley, as well as legumes like soybeans.
***
This series of videos The Beauty of Japanese Kitchen is great for learning the specific techniques, seasonal ingredients, and tools in Japan.
If you are interested in those, please subscribe my channel!!
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Benihana Hibachi Onion Soup - THE CORRECT RECIPE! (Japanese Steakhouse Soup)
There are TONS of recipes online for Benihana’s famous hibachi onion soup. Some of them are decent. Others are just wrong. But none of them are correct. UNTIL NOW!
Today, for the very first time on the internet, I’m going to share with you the EXACT recipe used at Benihana Japanese steakhouse to make their delicious soup! I’m going to share with you the 3 SECRET INGREDIENTS that are missing from every recipe on the internet!
And if you don’t want to track down the special ingredients used at Benihana restaurants, I’m going to show you how you can recreate the soup using ingredients you’ll find at ANY grocery store!
Check out the links below for the exact products you’ll need! Enjoy! (Recipe below).
Wanna learn how to make WORLD-CLASS ramen with Walmart ingredients? Check out this video:
Recipe document:
HACO Chicken Base (with msg):
HACO Chicken Base (no msg):
HACO Beef Base (with msg):
HACO Beef Base (no msg):
Amazon Ingredient links:
Diamond Brand Kosher Salt:
Campbell's Beef Consomme:
Campbell's Chicken Broth:
French's Crispy Fried Onions:
Vegetable Oil:
Music by Epidemic Sound (free 30-day trial! Affiliate link):
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Timestamps:
0:00 Introduction
0:40 3 Secret Ingredients
2:09 Benihana recipe
6:14 Grocery store version
8:09 Benihana vs. grocery store version
8:47 Thanks!
Easy Miso Soup I Recipe
Ingredients:
2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly slice
Directions:
In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
Nutrition
Calories: 49 kcal 2%
Fat: 2.1 g 3%
Carbs: 4.3g;1%
Protein: 4.1 g 8%
Cholesterol: 0 mg 0%
Sodium: 308 mg 12%
Based on a 2,000 calorie diet