---
source: https://cooking.nytimes.com/recipes/1025076-miso-mushroom-barley-soup
serves: 4
total time: 1 hour
---

In a #large pot{}, heat @olive oil{2%Tbsp} over medium-high heat until shimmering. Add @cremini mushrooms (trimmed and quartered){1.5%lbs} and season lightly with @kosher salt{} and a few grinds of @freshly ground black pepper{}. Cook, stirring occasionally, until the mushrooms shrink down and release their juices, 6 to ~{7%minutes}.

Stir in @scallions (trimmed, light green and white parts thinly sliced){1%bunch} and @crushed red pepper{1/4 to 1/2%tsp} and cook until softened, about ~{2%minutes}.

Pour in @low-sodium vegetable broth{4%cups}, @water{2%cups}, and @pearl barley{1%cup}. Raise the heat to bring the liquid to a boil, then lower heat to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about ~{30%minutes}.

During the last ~{5%minutes} of cooking, stir in @white miso{4%tsp} and @soy sauce{1%Tbsp}. Use a #rubber spatula{} or #wooden spoon{} to seek out any miso clumps, flattening them against the side of the pot to help dissolve.

Add @baby spinach{5%oz} in batches, adding a handful and stirring until wilted. Taste and season with more soy sauce or salt as needed. Squeeze in half a @lime (optional){1}, if using, and cut the rest into wedges for serving. Finish with some freshly ground black pepper and serve.