Recipe Inspiration

Miso mushroom Barley Soup. Say less. This is the post-holiday reset we all need. Hearty, cozy, and deeply satisfying—whether you’re feeding a table full of people or claiming the couch for yourself with a movie and a warm bowl of comfort. The recipe is waiting below. ⬇️

What you need:

• 1 large bag of Blue or Queen Oysters, roughly chopped

• Olive oil

• Kosher salt and black pepper

• 1 bunch scallions, trimmed and thinly sliced

• Crushed red pepper

• 4 cups low-sodium vegetable broth

• 1 cup pearl barley

• 1 tablespoon plus 1 teaspoon white miso

• 1 tablespoon soy sauce (more as needed)

• 5 ounces baby spinach

• 1 lime (optional), halved

How to:

1. In a large pot, heat the oil over medium-high heat until simmering. Add the mushrooms and season lightly with salt and a few grinds of pepper. Cook, stirring occasionally, until the mushrooms shrink down ad release their juice, 10 minutes.

2. Stir in the scallions and crushed red pepper and cook until softened, about 2 minutes.

3. Pour in the vegetable broth, 2 cups water and the barley. Raise the heat to bring the liquid to a boil, then lower it to maintain a simmer. Cook, stirring occasionally, until the barley is tender, about 30 minutes.

4. During the last 5 minutes of cooking, stir in the miso and soy sauce.

5. Add the spinach in batches, adding a handful and stirring until wilted. Taste and season with more soy sauce and salt as needed. Squeeze in half a lime, if using, and cut the rest into wedges for serving. Finish with some black pepper and serve.

Enjoy!