This hearty slow-cooked barley soup has anti-inflammatory ginger and miso paste for a delicious umami flavour. Even better, there's minimal prep required.
Ingredients For Slow-Cooked Barley Ginger And Miso Soup Recipe
2 teaspoon Macadamia oil
1 Large onion, finely chopped
3 stick Celery trimmed, diced
2 Carrots, peeled, diced
1 tablespoon Finely Grated Fresh Ginger
3 Garlic cloves, thinly sliced
110 gram Pearl barley, rinsed, drained
1.5 tablespoon Miso paste
400 gram Frozen edamame, thawed, podded
1 bunch Broccolini, trimmed, cut into 3cm lengths
1 teaspoon Tamari
Nutrition value
277
calories per serving
9 g Fat16 g Protein32 g Carbs15 g FiberOther
Current Totals
9 g Fat
16 g Protein
32 g Carbs
15 g Fiber
MacroNutrients
Carbs
32 g
Protein
16 g
Fiber
15 g
Fats
Fat
9 g
Vitamins & Minerals
Calcium
146 mg
Iron
7 mg
Vitamin A
1736 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
372 mcg
Vitamin B12
0 mcg
Vitamin C
29 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
157 mg
Manganese
3 mg
Phosphorus
316 mg
Selenium
14 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
