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

Healthy Brothy Miso Carrot Kale Stew

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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

  1. 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.
    Saute aromatics


  2. 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

Plate and Serve!
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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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