Mushroom & Barley Soup (vegan!)
Mushroom & Barley Soup (vegan!)
Ingredients:
1 Onion
1 pound Carrots
4 ribs of Celery
16 ounces Portobello Mushrooms
1 can of Diced Tomatoes
2 cups dry Barley
1 Tablespoon chopped Garlic
3 teaspoons Better Than Boullion or Miso Paste
6 cups Water
1 Tablespoon dried Thyme
Pepper to Taste
Optional add in - 2 Tofurkey Sausage
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Vegetable Barley Soup | वेजिटेबल बार्ली सूप | Healthy Recipe | Sanjeev Kapoor Khazana
A healthy broth made from a bunch of exotic veggies, wholesome barley that’s just mildly spicy, means full nutrition guaranteed.
VEGETABLE BARLEY SOUP
Ingredients
½ cup sweet corn kernels
1 small carrot, peeled and chopped
1 small green zucchini, chopped
10-12 small broccoli florets
¼ cup chopped pumpkin
1 cup cooked barley
1½ tbsps olive oil
1 tbsp chopped garlic
2 inch celery, chopped
2 tbsps chopped leeks
1 medium onion, chopped
Salt to taste
Black pepper powder to taste
1 cup tomato puree
3-4 fresh thyme sprigs
4-5 cups vegetable stock
Crushed black peppercorns for garnish
Method
1. Heat olive oil in a non-stick pan. Add garlic, celery, and leeks and mix well. Cook for 1-2 minutes.
2. Add onion and sauté till translucent.
3. Add sweet corn kernels, carrot, green zucchini, broccoli, pumpkin, salt, and black pepper powder and mix well. Cook for 1-2 minutes.
4. Add tomato puree, and mix. Pluck the leaves of thyme and add into the soup. Add vegetable stock, and mix well. Cook till the mixture comes to a boil. Add barley and mix well. Cook for 2-3 minutes.
5. Transfer into serving bowls, garnish with crushed black peppercorns. Serve hot.
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#SanjeevKapoor #vegetablebarleysoup #barleysoup #vegetablesouprecipe
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Easy Miso Soup I Recipe
Ingredients:
2 1/4 cups water
2 ounces firm tofu, cut into 1/4 inch cubes
1 tablespoon light miso paste
2 teaspoons barley miso paste
1/2 cup fresh spinach, washed and chopped
1 green onion, thinly slice
Directions:
In a medium saucepan, bring the water to a boil. Ladle out about 1/2 cup of the boiling water, and reserve. Add tofu. Reduce the heat to medium, cover, and cook for 1 to 2 minutes. Add spinach or bok choy; simmer about 1 to 2 minutes, or until the greens are tender. Remove soup from heat.
Blend white miso and barley miso into reserved hot water. Stir into soup. Ladle into bowls, and garnish with scallion. Serve immediately.
Nutrition
Calories: 49 kcal 2%
Fat: 2.1 g 3%
Carbs: 4.3g;1%
Protein: 4.1 g 8%
Cholesterol: 0 mg 0%
Sodium: 308 mg 12%
Based on a 2,000 calorie diet
Miso Soup|Japanese Red Miso with Pork, Tofu, Radish, and Mushrooms|Nadia L
One of the most popular everyday food in Japanese diet. Miso soup can be simple and luxuriously rich, with vegetables or all kinds of protein ingredients. Miso is the fermented paste made by soybean, rice, or barley. This traditional Japanese ingredient goes well with almost everything! it tastes good, and is very good for your health. Specially mentioned, two of ingredients I use, red miso paste, is the souvenir from my trip to Takayama, Japan. and the dried seaweed, Hokkaido Ri Shiri Konbu, is a gift from my sister in her trip to Japan. Enjoy the soup!
00:00 Miso Soup
00:09 Red Miso Paste and Hokkaido Ri Shiri Konbu
00:47 Ingredients
- soup base
- others
01:40 Preparation
02:48 Cooking
05:13 Serving and Enjoying
06:08 Recipe
#PorkMisoSoup #DashiSoupBase #RedMiso
Music:
Beliver - Silent Partner, and, Triton - Borealis
Mushroom & Tofu in Miso Soup
Miso is a traditional japanese seasoning produced by fermented soy bean with salt and koji and sometimes rice, barley, seaweeds and other ingridients.
Quick and Easy Soup.
Ingridients:
Miso
Cremini Mushroom
Enoki Mushroom
Tofu
Please watch full video for the whole process of cooking this soup.
#maidinhongkong
#quick&easysoup
#ofwinhk
Music: Night in Venice
Musician: Kevin MacLeod
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How To Make Miso Soup with Brown Rice Miso Paste
#Recipe Clearspring Organic Japanese Brown Rice Miso Soup
Miso soup is a kitchen staple in Japan. Everywhere you go you will see people enjoying a bowl of miso soup for breakfast, lunch and dinner.
Here, you will find the basic method for making your own miso soup. You can add any green or root vegetables and Clearspring Udon noodles to make it into a pot dish as well. Create your simple homemade fresh Miso soup by following these simple steps.
Ingredients
3-4 tbsp Clearspring Organic Japanese Brown Rice Miso Paste - Unpasteurised
½ Leek
1 carrot
¼ fresh daikon radish (Japanese white radish - mooli)
a hand full fresh watercress
Dashi stock
2 small pieces (around 5cm strips) Clearspring Kombu
3 pieces Clearspring Shiitake Mushroom
1 litre Water
Garnish
spring onion
grated ginger – optional
Method
First Make stock
In a large pot, add dried shiitake, kombu and 1 litre of water and leave to soak for 30 minutes.
Prepare all the ingredients going into the soup
Cut the leeks, carrots and daikon radish and any other ingredients you would like to add.
Bring the dashi stock to a boil. Before it starts to bubble, take out the shiitake and kombu. Cut the shiitake mushrooms into small pieces and discard the kombu.
Add all ingredients into the soup and bring to a gentle boil, letting simmer.
wash and cut the watercress and the shiitake mushroom and add to the soup.
Open the Jar of Clearspring Brown Rice Miso and scoop out the paste onto a ladle, and place it in the pot. Use chopsticks or a spoon to mix it in. Alternatively, you can add the miso to a bowl, take some liquid out of the soup and mix it before placing it back into the soup.
Serve in a bowl with grated ginger & spring onion.
*Tip: Do not let your soup boil after you have added the miso - as this will kill the miso's fermentation process.
Recipe by Lisa Dawson