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Hearty Mushroom and Barley Miso Stew with Roasted Squash
Cozy up with our Hearty Mushroom and Barley Miso Stew, featuring roasted squash and a rich umami broth. Perfect for nourishing your body and soul!
Warm up your soul with this uniquely comforting Hearty Mushroom and Barley Miso Stew. This dish combines the earthy flavors of mushrooms and barley with the rich umami taste of miso, creating a delightful fusion of Eastern and Western culinary traditions. Adding roasted squash lends a subtle sweetness, making this stew both filling and satisfying.
Mushrooms are a fantastic source of B vitamins and antioxidants, which help support a healthy immune system, especially during the colder months. Barley, a whole grain, is high in fiber and helps maintain healthy digestion while keeping you full longer. Our miso-based broth not only enhances the flavor but also provides probiotics that promote gut health. This stew is the perfect meal for a cozy night in, offering both nutrition and comfort in every spoonful.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
45 mins
Total Time
60 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Chinese
Cozy up with our Hearty Mushroom and Barley Miso Stew, featuring roasted squash and a rich umami broth. Perfect for nourishing your body and soul!
Ingredients
- • butternut squash: 2 cups, peeled and cubed
- • olive oil: 2 tablespoons
- • salt: 1 teaspoon, divided
- • black pepper: 1 teaspoon, divided
- • cremini mushrooms: 2 cups, sliced
- • onion: 1 large, diced
- • garlic: 3 cloves, minced
- • vegetable broth: 4 cups
- • miso paste: 2 tablespoons
- • pearl barley: 3/4 cup
- • soy sauce: 1 tablespoon
- • fresh ginger: 1-inch piece, grated
- • kale: 2 cups, chopped
- • green onions: 2, sliced for garnish
- • sesame seeds: 1 tablespoon, toasted for garnish
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 Toss the butternut squash cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Spread them out on the prepared baking sheet and roast for 25-30 minutes, until tender and caramelized.
- 3 Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Add the onions and cook for 5 minutes until softened. Stir in the garlic and cook for an additional minute.
- 4 Add the sliced mushrooms to the pot and cook for 5-7 minutes until they release their juices and begin to brown. Stir in the barley and toast for 2 minutes, enhancing its nutty flavor.
- 5 Pour in the vegetable broth, miso paste, soy sauce, and ginger. Stir well and bring the mixture to a boil. Reduce the heat to a simmer and cook for 25 minutes, until the barley is tender.
- 6 Add the roasted squash and kale to the pot. Simmer for an additional 5 minutes, allowing the kale to wilt and the flavors to meld together.
- 7 Adjust seasoning with the remaining salt and pepper to taste. Serve hot, garnished with green onions and toasted sesame seeds.
Serving Suggestions
- • Pair this hearty stew with a side of crusty whole-grain bread, perfect for dipping into the savory broth. For a refreshing contrast, serve alongside a simple mixed green salad with a lemon vinaigrette. To complement the umami flavors, enjoy with a cup of green tea, which aids digestion and enhances the meal's warming qualities. This stew is perfect for sharing at a cozy family dinner or a solo evening of self-care. Add a sprinkle of nutritional yeast for extra cheesy flavor without dairy, or a few drops of sesame oil for an aromatic finish.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew gently on the stovetop over medium heat, adding a splash of vegetable broth if needed to adjust the consistency. For longer storage, freeze the stew in individual portions for up to 2 months, allowing you to enjoy a cozy meal anytime. Thaw in the refrigerator overnight before reheating.
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