Good Housekeeping Soups and Stews cookbook
In a 2-qt saucepan, heat 4 c water to boiling over high heat. In med bowl. pour boiling water over dried shiitake mushrooms; let stand 15 mins. With slotted spoon, remove mushrooms. Rinse to remove any grit; drain on paper towels. Cut stems from mushrooms and discard; thinly slice caps. Strain liquid through sieve lined with paper towels into 4 c glass measuring cup. Add enough water to equal 4 c; set aside.
In nonstick 5 qt dutch oven, heat oil over med heat until hot. Add carrots, onion and mushrooms and cook until vegetables are tender, about 15 mins. Add garlic and ginger and cook 1 min longer.
Add barley, salt, pepper, reserved mushroom liquid, and additional 4 c water; heat to boiling over high heat. Reduce heat to low; cover and simmer until barley is tender, about 40 mins.
Add bok choy; heat to boiling over med-high heat. Reduce heat to low and simmer, uncovered, until bok choy has wilted and is tender-crisp, 5-7 mins, stirring occasionally.
With ladle, transfer 1/2 c broth to sm bowl. Add miso and brown sugar; stir until smooth.
Remove dutch oven from heat; stir in miso mixture. (Never boil miso; its delicate flabor and nutrients will be destroyed by high heat).
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Serving Size: 1 Serving (510g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 141 | ||
Calories from Fat: 10 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 112.2mg | 4 % | |
Potassium 553.5mg | 15 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 24.7g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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