Slow-cooked barley, ginger and miso soup

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This hearty slow-cooked barley soup has anti-inflammatory ginger and miso paste for a delicious flavour. 


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


  1. 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.
  2. 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.
  3. 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.

Credits: Taste