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Ingredients
- 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
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Recipe Courtesy of
Asian Food Network
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.
- Easy
- 15 min
- 30 min
- 15 min
- 2 steps
- 12 Ingredients
- Easy
- 2 steps
- 12 Ingredients
- 15 min
- 30 min
- 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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Ingredients
- 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
Nutrition
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