Miso-Mushroom Barley Soup

🥘 Ingredients

• olive oil 2 Tbsp
• cremini mushrooms (trimmed and quartered) 1 ½ lbs
• kosher salt
• freshly ground black pepper
• scallions (trimmed, light green and white parts thinly sliced) 1 bunch
• crushed red pepper 1/4 to 1/2 tsp
• low-sodium vegetable broth 4 cups
• water 2 cups
• pearl barley 1 cup
• white miso 4 tsp
• soy sauce 1 Tbsp
• baby spinach 5 oz
• lime (optional) 1

1. 1

   In a large pot , heat olive oil over medium-high heat until shimmering. Add cremini mushrooms (trimmed and quartered) 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 .
2. 2

   Stir in scallions (trimmed, light green and white parts thinly sliced) and crushed red pepper and cook until softened, about 2 minutes .
3. 3

   Pour in low-sodium vegetable broth , water , and pearl barley . 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 .
4. 4

   During the last 5 minutes of cooking, stir in white miso and soy sauce . Use a rubber spatula or wooden spoon to seek out any miso clumps, flattening them against the side of the pot to help dissolve.
5. 5

   Add baby spinach 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) , if using, and cut the rest into wedges for serving. Finish with some freshly ground black pepper and serve.