Cook Miso Mushroom Barley Soup with Me! NY Times Recipe
Cook Miso 🍄🟫Mushroom 🍄🟫Barley Soup with Me! NY Times Recipe 🤌 is a easy Japanese recipe that serves 4. 510 calories per serving. Recipe by Joanna Schuerman on YouTube.
Prep: 15 min | Cook: 52 min | Total: 1 hr 17 min
Cost: $27.23 total, $6.81 per serving
Ingredients
- 1.5 lb Ground Chicken (fresh, preferably 93% lean)
- 1.5 lb Mushrooms (mixed button or cremini, cleaned and coarsely chopped)
- 1 bunch Scallions (white and green parts separated, green parts added at the end)
- 2 Tbsp Olive Oil (extra‑virgin preferred)
- to taste Salt
- to taste Black Pepper
- 0.5 tsp Crushed Red Pepper (adjust for desired heat)
- 4 cup Vegetable Broth (low‑sodium)
- 4 cup Water
- 0.5 cup Wild Rice (uncooked, rinsed)
- 3 Tbsp Miso Paste (white or yellow miso for a milder flavor)
- 1 Tbsp Gluten‑Free Soy Sauce (tamari works well)
- 2 cup Spinach (fresh, roughly chopped)
- 1 Lime (juice only, optional but recommended)
Instructions
Prepare Ingredients
Rinse the mushrooms and coarsely chop them. Slice the white and green parts of the scallions separately. Rinse the wild rice and set aside.
Time: PT10M
Brown Ground Chicken
Heat 2 Tbsp olive oil in a large pot over medium‑high heat. Add the ground chicken, breaking it up with a spoon, and cook until fully browned, about 7 minutes.
Time: PT7M
Temperature: Medium‑high
Set Chicken Aside
Transfer the browned chicken to a bowl and set aside while you cook the vegetables.
Time: PT1M
Sauté Mushrooms
Add a splash more olive oil if needed, then add the chopped mushrooms. Sprinkle with salt and pepper and stir occasionally until they shrink and release most of their moisture, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Aromatics and Liquids
Stir in the crushed red pepper and the white parts of the scallions. Pour in the vegetable broth, water, and the rinsed wild rice. Bring the mixture to a boil.
Time: PT5M
Temperature: Medium‑high
Simmer the Soup
Once boiling, reduce heat to a gentle simmer, cover partially, and cook for 30 minutes, or until the wild rice is tender but still has a slight chew.
Time: PT30M
Temperature: Low simmer
Finish the Soup
Stir in the miso paste (dissolved in a ladleful of hot broth first), gluten‑free soy sauce, fresh spinach, and the reserved chicken. Cook for another 5 minutes, until the spinach wilts and the chicken is heated through. Finish with lime juice, taste, and adjust seasoning.
Time: PT5M
Temperature: Medium
Serve
Ladle the soup into bowls, garnish with the green parts of the scallions and an extra drizzle of olive oil if desired. Serve hot.
Time: PT1M
Nutrition Facts
- Calories
- 510
- Protein
- 55g
- Carbohydrates
- 48g
- Fat
- 14g
- Fiber
- 6g
Dietary info: Gluten-Free, Dairy-Free, High-Protein
Allergens: Soy
Ingredient Substitutions
- Instead of Ground Chicken: Ground Turkey
- Instead of Mushrooms: Shiitake mushrooms, Portobello mushrooms
- Instead of Scallions: Chives, Green onions
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Crushed Red Pepper: Cayenne pepper, Hot sauce
- Instead of Vegetable Broth: Chicken broth, Mushroom broth
- Instead of Wild Rice: Barley (if gluten is not a concern), Brown rice
- Instead of Miso Paste: Soy sauce (less authentic)
- Instead of Gluten‑Free Soy Sauce: Regular soy sauce (if gluten is not an issue)
- Instead of Spinach: Kale, Swiss chard
- Instead of Lime: Lemon juice
Equipment Needed
- Large Pot
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Ladle (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Browning the ground chicken fully to develop flavor.
- Cooking the wild rice until just tender; overcooking makes the soup mushy.
- Dissolving miso in a small amount of broth and avoiding a boil after it’s added.
Chef Tips from the Video
- Use a mix of shiitake and cremini mushrooms for deeper umami.
- Deglaze the pot with a splash of broth after browning the chicken for extra flavor.
- Finish with a drizzle of toasted sesame oil for a subtle nutty aroma.
Troubleshooting
Wild rice is still hard after 30 minutes.
Add 1‑2 cups more broth or water, increase simmer time by 5‑10 minutes, and cover the pot.
Soup is too salty.
Dilute with additional water or unsalted broth, then adjust seasoning with a pinch of sugar if needed.
Miso forms lumps.
Take a ladleful of hot broth, whisk the miso into it until smooth, then stir the mixture back into the pot.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size containers for up to 2 months. Thaw overnight in the fridge and reheat gently.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- The soup tastes even better the next day as flavors meld.
- Reheat gently over low heat; add a splash of water or broth if it thickens.
- Miso can be mixed with a small amount of warm broth before adding to prevent clumping.
Frequently Asked Questions
What is the cultural significance and history of miso soup in Japanese cuisine?
Miso soup is a staple of Japanese meals dating back to the 7th century, originally made with fermented soybean paste (miso) and dashi broth. It embodies the Japanese values of simplicity, balance, and seasonal ingredients, and is traditionally served at breakfast, lunch, and dinner.
How does the traditional Japanese miso soup differ from this miso mushroom wild rice soup with ground chicken?
Traditional miso soup uses dashi (kelp and bonito) and often contains tofu and seaweed, while this version swaps barley for wild rice, adds hearty mushrooms and ground chicken for protein, and uses vegetable broth to keep it vegetarian‑friendly and gluten‑free.
What regional variations of miso‑based soups exist within Japan?
In the Kansai region, red miso (aka) is favored for a richer flavor, whereas the Kanto region prefers lighter white miso (shiro). Coastal areas add clams or fish, while mountain regions incorporate root vegetables and wild mushrooms like shiitake.
What occasions or celebrations is miso soup traditionally served at in Japanese culture?
Miso soup is served daily in Japanese households, but it also appears at tea ceremonies, New Year’s (Oshogatsu) meals, and as part of the traditional kaiseki multi‑course banquet, symbolizing warmth and hospitality.
What authentic ingredients are traditionally used in miso soup, and what are acceptable substitutes in this recipe?
Authentic miso soup uses dashi stock, miso paste, tofu, wakame seaweed, and scallions. In this recipe, vegetable broth replaces dashi, wild rice replaces barley, and ground chicken adds protein while keeping the dish gluten‑free. Soy sauce is swapped for gluten‑free tamari.
What other Japanese dishes pair well with this miso mushroom wild rice soup with ground chicken?
Serve it alongside steamed edamame, a simple cucumber sunomono salad, or a side of pickled daikon. For a fuller meal, pair with grilled teriyaki salmon or a bowl of cold soba noodles.
What are the most common mistakes to avoid when making this miso mushroom wild rice soup?
Common errors include overcooking the wild rice (it becomes mushy), boiling the soup after adding miso (which dulls its flavor), and not fully browning the ground chicken, which can leave a raw taste.
Why does this recipe add miso after the rice has finished cooking instead of at the beginning?
Miso is delicate; high heat destroys its probiotic enzymes and nuanced flavor. Adding it at the end preserves its umami depth while still allowing the soup to be hot enough to meld the ingredients.
Can I make this miso mushroom wild rice soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Cool it quickly, store in airtight containers in the refrigerator for up to 4 days, and reheat gently on the stove, adding a splash of broth if it thickens. It also freezes well for up to 2 months.
What does the YouTube channel Joanna Schuerman specialize in?
The YouTube channel Joanna Schuerman focuses on approachable, health‑conscious home cooking, offering step‑by‑step tutorials that adapt classic dishes for dietary restrictions such as gluten‑free, low‑sugar, and high‑protein meals.
How does the YouTube channel Joanna Schuerman's approach to Japanese‑inspired cooking differ from other cooking channels?
Joanna Schuerman emphasizes ingredient swaps that keep dishes gluten‑free and protein‑rich while maintaining authentic flavors, often adding practical tips for busy home cooks, whereas many other channels stick to traditional ingredient lists without adaptation.
Last updated: August 24, 2026
