Attempting to ?ght off a winter cold, I made this comfort soup full of fresh ginger and mushrooms. The hulled barley makes it a wonderful wholesome one-pot meal. I also turned it into a hot and sour version adding sambal oelek and lemon juice. - MyCookingDiary —Sharon Hwang
Test Kitchen Notes
I love this soup! I have to admit that first I questioned the chard; with cilantro and ginger? Really? Really! The soup has a wonderful make-something-soul-nourishing-from-what-is-on-hand quality, and every ingredient is just perfect, right down to the number of mushrooms, and yes, the chard. I didn't have a cold when I made it on a snowy late March Sunday night, yet it was loaded with comfort nonetheless. And I love that the soy sauce and sambal oelek were discretionary because I like it hot! Perfect, just perfect. - boulangere —boulangere
Finely slice the ginger then cut into the thinnest strips. In a large saucepan, saute the onion, garlic, ginger, and carrots in some olive oil.
Finely chop the thyme leaves and rosemary needles, add them to the pan, with some salt and pepper.
Add the hulled barley, water, and some soy sauce. Bring to a boil, then simmer gently. The barley takes about an hour to cook.
Meanwhile, remove the tough stalks of the chard, cut the stems into thin slices and the leaves into strips. Slice the mushrooms. Add the chard and mushrooms to the soup, with a tablespoon of sambal oelek. Continue to simmer until the barley is cooked yet retaining a bite.
Finish off the soup by stirring in a heaped tablespoon of miso paste. Add more soy or salt if needed. Stir in the lemon juice. Serve piping hot with a handful of cilantro leaves in each bowl.