Barley Miso Soup

Barley is a gluten grain and should not be eaten by anyone who is completely avoiding gluten.


12 cups
2 tablespoons
tamari (soy sauce)
strip of Kombu
1⁄3 cup
dried shiitake mushrooms (soaked according to package directions)
1⁄4 cup
dried seaweed (wakame or arame)
block of tofu (chopped into small cubes)
1⁄2 cup
barley miso (or more to taste)

Additional Notes

Kombu is a type of kelp or seaweed that can improve the digestibility of beans and legumes. It can be found in some grocery and most "health food" stores.


Bring the water to a simmer with Kombu and tamari. Add mushrooms and seaweed, and simmer about 10 minutes. Add tofu and turn off the heat.

Mix a little broth to the miso to dissolve. Break up clumps and return it to the pot. Do not heat after the miso goes in. Different miso pastes have different flavors and saltiness.

If the broth tastes too watery, add more dissolved miso.  (Recipeā™¦167)

Dietary Preferences: