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Barley Bean Stew - By Susan Waxman

Spring bulgur salad

Miso Soup

Introduction & Ingredients:

750 ml (1 1/3 pints) water
1 onion (75g)(2 3/4 oz)
1 carrot (100g)(3 1/2 oz)
4cm (1 1/2in) wakame
4tsp barley miso paste
A handful of watercress, Chinese cabbage, parsley or finely chopped greens.
1/4 sheet nori for decoration
Desert spoon of chopped spring onions / scallion, parsley, corriander, taragon or mint for a garnish.
100g of mussels, clams or fish optional.
Grated ginger to taste.
Small clove of garlic finely chopped optional.


Bring the water to a boil. Add onions. Simmer for 5min. Add carrots, break up the wakame into small pieces and add to the soup, and if you wish clams, mussels or fish. Simmer for another 5min. Just before switching it off add a small handful of finely chopped up green vegetable, ginger and garlic. Switch off. In a cup put 4tsp of miso paste (best to use unpasteurised barley miso) and some water and dilute the paste. Serve with a few finely cut pieces of nori sea vegetable and chopped garnish for taste. Mix in the diluted miso to each bowl just before eating so you do not destroy the healthy bacteria by over heating.