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.
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.