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Barley & Miso Soup with Vegetables

Barley & Miso Soup with Vegetables

This dish primarily supports digestive health through fiber-rich barley and fermented miso, with secondary benefits for immunity from antioxidant-rich vegetables.

Functional Pathway Link:
Barley provides beta-glucan fiber that supports bowel regularity, while miso adds probiotics that enhance digestion.

Allergen Information: Soy, gluten (barley).
Use gluten-free grains like quinoa as a substitute if needed.

Notes:
Light, comforting soup perfect for digestion. Add more veggies or seaweed for extra gut-loving nutrients.

Functional Group
Food Type
Allergens
Digestion
Plant-Based
Soy, Gluten

Ingredients

  • ¼ cup Pearl Barley (soaked overnight)

  • 500 ml Water or Vegetable Broth

  • 1 tbsp Miso Paste

  • ½ Carrot, sliced

  • 50g Cabbage, shredded

  • 1 small block Soft Tofu, cubed

  • 1 tsp Sesame Oil
  • Spring onions for garnish

Procedure

  1. Boil soaked barley until tender (about 30–40 minutes).

  2. Add carrots and cabbage; simmer until soft.

  3. Stir in miso paste and tofu (do not boil miso).

  4. Drizzle sesame oil and garnish with spring onions.
Serving Size (and serving per package)
Calories (kilocalories
/kilojoules)
Total Fat
1 serving (1 bowl ~350 ml)
210 kcal
6 g
Protein
Total Carbohydrates
Dietary Fibre
9 g
28 g
6 g