Serves 4 people
500 ml carrot juice
3 tbsp miso paste
1 ½ cups pearl barley (rinsed)
4 carrots (peeled and cut into thick slices)
5 sticks celery (cut into thick slices)
1 yellow onion (peeled and sliced)
3 cups fresh shiitake mushrooms (destemmed and halved)
3 cups kale leaves (destemmed and torn)
2 cloves garlic (sliced)
1 tbsp honey
salt (to taste)
1 tbsp vegetable oil

Recipe Courtesy of
Asian Food Network

Healthy Brothy Miso Carrot Kale Stew

If a warm bowl of stew isn’t already comforting enough, here’s one with sweet carrot, grassy kale and deeply intense miso. Although an unusual addition, carrot juice in particular, adds a lovely natural sweetness and beautiful orange sparkle to this stew. Full of fibre of kale, and playful textures of white pearl barley - it’s the perfect warming stew for a rainy night.

Difficulty: Easy

Preparation: 15 min
Cook: 30 min
Clean up: 15 min

Steps: 2 steps
12 Ingredients

Difficulty: Easy
Steps: 2 steps
12 Ingredients

Preparation: 15 min
Cook: 30 min
Clean up: 15 min

Instructions

Saute aromatics
- In a large pot, heat up the vegetable oil on a medium-high heat.
- Saute the onion, garlicuntil translucent.
- Add the carrot, celery and shiitake mushroom, and saute for a minute.
- Add the barley, and toss to combine.

Cook stew
- Pour in the carrot juice and stir. Add 1 litre of water.
- Bring to a boil, and turn down to a simmer.
- Stir in the miso paste and honey. Cook for 25-30 minutes, until barley is cooked through.
- Season to taste with salt, and then stir in the kale leaves.
- Cook for 3-5 minutes, until kale is softened.

Plate and Serve!

Serve immediately

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Name: Healthy Brothy Miso Carrot Kale Stew
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H30M0S
Total time: P0Y0M0D0H45M0S
Yield: Serves 4 people
Cuisine: Asian
Ingredients: 500 ml carrot juice; 3 tbsp miso paste; 1 ½ cups pearl barley (rinsed); 4 carrots (peeled and cut into thick slices); 5 sticks celery (cut into thick slices); 1 yellow onion (peeled and sliced); 3 cups fresh shiitake mushrooms (destemmed and halved); 3 cups kale leaves (destemmed and torn); 2 cloves garlic (sliced); 1 tbsp honey; salt (to taste); 1 tbsp vegetable oil