MUSHROOM BARLEY SOUP for SOUP-tember! AND... can you get your Vitamin D from mushrooms?
In this episode of Nutrition with Lorelei, we celebrate Soup-tember by making SOUP! Mushroom barley soup is an easy vegan soup that is simple yet delicious. Plus, I'll answer the question can you get your Vitamin D from mushrooms?
To learn how to get vitamins and minerals from FOOD, click here to download a FREE pdf of 10 food options for each micronutrient:
MUSHROOM BARLEY SOUP RECIPE (from the Moosewood Cookbook):
1/2 cup barley
6 1/2 cups stock or water (I used water with about 1 Tb miso)
3-4 Tb soy sauce or tamari
3-4 Tb dry sherry (I used red wine)
3 Tb butter (I used vegan margarine, you could use oil)
2 cloves minced garlic
1 cup chopped onion
1 pound fresh mushrooms, sliced
1/2 - 1 tsp salt
ground black pepper
Cook barley in 1 1/2 cups water. Add remaining stock, soy sauce, and sherry.
Saute garlic and onions in butter or oil. Add mushrooms and salt. When they soften, add to barley and liquids. Add ground pepper if you want. Simmer for about 20 minutes.
For more nutrition tips and tricks and healthy home cooking with a dietitian, be sure to subscribe to my channel. Thanks for watching Nutrition with Lorelei - a nutrition comedy.
I am an RD or Registered Dietitian. This credential was granted to me by the American Academy of Nutrition and Dietetics. I am licensed to practice as a Dietitian/Nutritionist in the state of Illinois. All nutritional recommendations provided in this video are meant as general guidance for healthy individuals without pre-existing conditions. Please speak to your doctor or get a referral to a Registered Dietitian in your area if you need dietary recommendations to meet your specific needs. Though I do my best to provide useful information with health and safety in mind, I cannot be held responsible for any negative outcomes that may result based on your application of my suggestions.
If you would like to seek one-on-one nutrition counselling with me, you can contact me via email at nutritionlorelei@gmail.com. I check this email weekly - please be patient if awaiting a response.
How To Make MISO SOUP /Miso Shiro - Authentic, Tasty and Really Healthy! Recipe by Always Yummy!
Cook the famous miso soup home. Miso is a fermented paste made of mushrooms, soybeans, wheat grains, rice or barley. The Japanese call this soup miso shiro and start a day with it. Miso soup is eaten in bowls - first a broth is drank then other ingredients are eaten with chopsticks. The good of miso soup is hard to undervalue, moreover it is a tasty, nourishing and yet light dish. Order necessary ingredients on the web, cook your miso soup and enjoy.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• hondashi soup base – 1 tbsp
• kombu seaweed – ⅕ oz /5 g
• wakame seaweed – ⅕ oz /2 tbsp
• tofu – 6 oz /170 g
• miso paste – 3 oz /80 g
• scallion – 2 stalks
✅ You will need:
• stockpot 2 qt /2 l
• sieve
• deep bowl
???? Preparation:
1. Lay the wakame seaweed into a bowl, pour with 1 cup /200 ml of water, leave for 5 minutes and drain then.
2. Place a stockpot on the stove, pour 1 l of water in and add the kombu seaweed, bring to a boil over low heat, right before boiling take the kombu seaweed out of the stockpot.
3. Add the hondashi powder and stir, the soup is not to be boiling, arrange the lowest heat.
4. Cut the tofu into small dices and lay into the soup, add as well the prepared wakame seaweed and switch the heat off immediately.
5. Place the miso paste into a sieve and dip into the soup, stir the paste right in the sieve to not have paste balls in the soup.
6. Serve the miso soup hot having sprinkled with scallion.
✔︎Advices:
1. Do not boil kombu seaweed, otherwise a broth will be bitter.
2. It is important to add miso paste when a heat is switched off, otherwise it will lose its health benefits.
3. If no a sieve at hand, place miso paste into a bowl, add a bit of broth and stir until no clumps.
[ASMR] How to make Miso at home | FERMENTATION | Takoshiho Cooks Japan
I made Miso at home!
My grandma used to make a huge barrel of miso once a year.
It takes more than 6 month to ferment, but it worths waiting it.
INGREDIENTS
I recommend this simple amount:
17.6oz (500g) rice koji
17.6oz (500g) soy beans（1.1kg after boiling and mashing）
7.05oz (200g) salt
*If you'd like to make low sodium miso, you can reduce salt to 5.30oz(150g).
What is Miso?
:Miso is a key ingredient in Japanese cuisine. The paste is typically a mixture of soy beans, a grain (like rice or barley), salt, and Rice Kouji (*). I use Miso almost every meal because it's full of umami and nutrition.
What is Rice Kouji?*
Rice Kouji is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins. This process can also be applied to other grains like barley, as well as legumes like soybeans.
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This series of videos The Beauty of Japanese Kitchen is great for learning the specific techniques, seasonal ingredients, and tools in Japan.
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Vegetarian Mushroom Miso Soup
This umami-rich miso soup is the ultimate comfort food. It requires very few ingredients and is extremely easy to make. The homemade dashi packs it with even more umami, and the red miso makes it rich and warming, while the samphire and silken tofu add contrasting textures.
0:00 - Intro
0:15 - Making Kombu Dashi
1:13 - Making Dried Shiitake Mushroom Dashi
2:21 - Trimming the Dried Shiitake Mushrooms
2:57 - Adding Samphire
3:30 - Adding Silken Tofu
3:58 - What Kind Of Miso Should You Use?
4:31 - How to Add the Miso Without Lumps
5:25 - Adding the Mushrooms
6:20 - Adding Scallion & Shichimi Togarashi
I made this for the first time when I was hosting a vegetarian friend of mine, but it was so good that we’ve made most of our miso soups this way ever since, similar to what happened to my Mapo Tofu recipe.
To make good miso soup, you need two things - a good dashi and quality miso paste.
Mushroom dashis are quite easy to make. My favourite way is just to leave dried mushrooms and kombu in water overnight. This is my favourite and what I call ‘cold-brew’ dashi. But, in reality, I rarely plan ahead to make miso soup, so in the video, I am making it on the day. It takes just half an hour. The rehydrated mushrooms add a lot of flavour and texture when you add them back to the soup (minus the stems, of course).
I don’t know why I decided to switch off the stove when making the mushroom dashi. I think I did it for the camera. The reason for switching off the stove is to make sure the dashi is clear. Since we are making miso soup, there is no need for clear dashi, so I would leave it on to extract more flavours and speed up the softening of the mushrooms.
In terms of miso paste, I could write essays about the topic. The CliffsNotes are the shorter the fermentation (think white miso), the milder and sweeter; the longer the fermentation (think dark miso), the deeper and more flavoursome. My personal preference for miso soup has always been red miso, as I find it the most balanced. I almost never use white miso, as I find it way too sweet.
*Ingredients*
Red miso (aka miso) - 200g
Dried Shiitake mushrooms - 40g
Kombu (Japanese dried seaweed) - about 2 A5 sheets
Water - 1.2 litres
A selection of fresh mushrooms (optional)
Samphire (optional)
Firm silken tofu (optional) - microwaved for 1:30 and drained
Scallion - green part, sliced
Shichimi Togarashi (Japanese seven spice) - to taste
*Directions*
1. To make the dashi, add kombu and water to a pot, bring it to a bare simmer. Remove the kombu and add the dried mushrooms. Unlike in the video, you do not have to switch off the stove. Simmer for 30 minutes.
2. Strain the broth into another pot. Remove the stems of the mushrooms and add them back in.
3. Bring the broth back to a bare simmer and add samphire and tofu. Reduce the heat to low (induction 3).
4. Using a sieve, add the miso paste and stir with a whisk until the miso is fully dissolved.
5. Add the selection of mushrooms and cook until softened.
6. Garnish with scallions and Shichimi Togarashi.
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How to make Vegan Miso Soup - Clearspring
How to make your delicious Miso soup
Miso Soup-serves 4
For the Dashi (stock)
1ltr water
5cm strip Kombu
1 Dried shiitake Mushroom
Ingredients for the soup
1 tbsp. Wakame
1 pack Sliken Tofu
1 finely chopped Spring onion
For the Miso
2-3 tbsp. Brown rice, Barley or Hatcho Miso to taste
Method:
Soak Dashi for 30min, bring to boil, remove kombu and add ingredients for soup, when cooked take off the heat and add Miso.
*Tip do not boil after Miso is added as it kills the good bacteria.
Share your dishes with #JustAddMiso
Instant Pot Barley Risotto with Mushrooms
This Instant Pot barley risotto with mushrooms is a great way to add more whole grains to your diet. Barley risotto is tender and creamy, and making it in the pressure cooker is quite effortless.
Full recipe at: