2 tsp macadamia oil
1 large onion, finely chopped
3 celery sticks, trimmed, diced
2 carrots, peeled, diced
1 tbsp finely grated fresh ginger
3 garlic cloves, thinly sliced
110g (1/2 cup) pearl barley, rinsed, drained
1 1/2 tbsp miso paste
400g frozen edamame, thawed, podded
1 bunch broccolini, trimmed, cut into 3cm lengths
1 tsp tamari
Chopped fresh chives, to serve
- Heat the oil in a large saucepan over medium heat. Cook the onion, celery and carrot, stirring often, for 6-7 minutes or until softened. Add the ginger and garlic and cook, stirring, for 1 minute or until aromatic. Add the barley and stir to combine.
- Add the miso paste and 1.25L (5 cups) water and bring to the boil. Reduce the heat to low, cover and simmer for 45 minutes.
- Add edamame and broccolini. Simmer, uncovered, for 5 minutes or until the vegetables are just tender. Stir through the tamari and season. Sprinkle with chives to serve.