Vegan Bok Choy Mushroom Barley Soup

Immunity Boosting Bok Choy Mushroom Barley Soup

This flavor-loaded bok choy mushroom barley soup will be your go-to recipe during cold and flu season! It's filled to the brim with immune system boosting ingredients and you can get it on the dinner table in 35 minutes! Vegan, dairy-free, nut-free. 
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 244kcal
Author Stacey Eckert


  • 1 cup dry barley
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1/2 lb cremini mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 small heads of baby bok choy, sliced
  • 4 cups vegetable broth (low sodium)
  • 1 cup water
  • 2 inch piece of fresh ginger, peeled and grated
  • 2 tbsp white miso
  • 1/2 large lemon, juiced
  • Cilantro for garnish, roughly chopped
  • black pepper to taste


  • Cook the barley separately so it doesn't absorb all the broth in the soup. Drain it well and set aside.
  • In a dutch oven, saute the diced onions in olive oil for 5-8 minutes or until translucent. Add the sliced mushrooms and garlic, saute for 10 minutes.
  • Add the sliced baby bok choy, grated ginger, water, and vegetable broth. Cover, bring it to a simmer, then reduce the heat and let cook for 5-8 minutes or until the bok choy is tender but not too soft.  
  • Take the soup off the heat. Remove one cup of the broth from the soup and put it into a small bowl. Add the miso to the small bowl and whisk it together. Let the soup cool for a few minutes and then pour the miso mixture back into the soup pot and mix it in. 
  • Stir in fresh lemon juice, pepper, and a handful of cilantro into the soup right before serving. 
  • Add a 1/4 cup of barley to each soup bowl and serve the soup over the top. 


  • Store the barley separately from the leftover soup or it will absorb all of the broth in the soup. 
  • Don't add the miso to the soup too early. Miso is a fermented food, so it has live active cultures that can't survive boiling hot broth. Don't kill the probiotics!
  • You can garnish with fresh basil if you don't like cilantro. 
  • If you don't care for bok choy; napa cabbage, beet greens, spinach, dandelion greens, or kale would be good substitutes. 
  • You could use quinoa, freekah, orzo, or any small noodle in place of the barley.


Serving: 1cup | Calories: 244kcal