Fantastic Cold Day Soup: Miso-Baked Tofu & Mushroom Barley Soup

Ingredients

• 14 oz Firm or Extra-Firm Tofu (pressed, cut into 1‑inch cubes, coated with miso‑wine glaze)
• 6 pieces Dried Shiitake Mushrooms (soaked 10 min, sliced; reserve soaking liquid)
• 1 cup Pearled Barley (rinsed before adding)
• 2 medium Parsnips (peeled and diced)
• 0.5 medium Carrot (peeled and diced)
• 1 medium Onion (diced)
• 2 cloves Garlic (minced)
• 1 inch Ginger (peeled and minced)
• 1 cup Button Mushrooms (sliced)
• 2 tablespoons Olive Oil (for sautéing)
• 1 teaspoon Ground Cumin (adds earthy flavor)
• 0.25 teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Dried Parsley Flakes (for garnish)
• to taste Cracked Black Pepper (adds mild heat)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon White Wine (dry rosé or white) (mixed with miso for glaze)
• 1 tablespoon Miso Paste (use white or yellow miso)
• 0.5 lemon Lemon Juice (freshly squeezed)
• 6 cups Vegetable Stock (can use water with extra seasoning)

Instructions

1. Press Tofu

   Wrap the tofu block in paper towels, place on a plate, and set a heavy skillet on top; let sit for 10 minutes to remove excess water.

   Time: PT10M

2. Prepare Miso‑Wine Glaze

   In a small mixing bowl combine 1 tablespoon miso paste with 1 tablespoon white wine (or dry rosé) and whisk until smooth.

   Time: PT5M

3. Roast Miso Tofu

   Brush both sides of the pressed tofu with the miso‑wine glaze, place on a baking sheet, and bake at 350°F for 60 minutes, turning halfway through.

   Time: PT1H

   Temperature: 350°F

4. Rehydrate Shiitake

   Place dried shiitake mushrooms in a bowl, cover with warm water, and soak for 10 minutes; then drain, slice, and reserve the soaking liquid.

   Time: PT10M

5. Chop Vegetables

   Dice the onion, carrot, and parsnips; mince the garlic and ginger.

   Time: PT10M

6. Sauté Onion, Garlic, Ginger

   Heat 2 tablespoons olive oil in the large soup pot over medium‑high heat. Add onion, garlic, and ginger; sauté for 5 minutes until softened.

   Time: PT5M

   Temperature: medium‑high

7. Toast Spices

   Add 1 teaspoon ground cumin, ¼ teaspoon cayenne pepper, and a pinch of cracked black pepper; cook, stirring, for about 30 seconds.

   Time: PT1M

8. Add Stock & Barley

   Pour in 6 cups vegetable stock and the rinsed 1 cup pearl barley. Bring to a boil, then reduce to a gentle simmer.

   Time: PT5M

9. Simmer Soup

   Cover the pot and simmer for 30 minutes, stirring occasionally, until the barley begins to soften.

   Time: PT30M

10. Add Mushrooms & Tofu

    Stir in the sliced soaked shiitake, 1 cup sliced button mushrooms, and the cubed roasted tofu. Add the reserved shiitake soaking liquid for extra flavor.

    Time: PT5M

11. Finish Cooking

    Continue to simmer uncovered for an additional 20 minutes, adding extra water if the soup becomes too thick.

    Time: PT20M

12. Season & Serve

    Stir in 2 tablespoons soy sauce, the juice of half a lemon, and 1 teaspoon dried parsley flakes. Heat just until the soup returns to a gentle boil, then ladle into bowls.

    Time: PT2M

    Temperature: medium

Nutrition Facts

Calories

350

Protein

13g

Carbohydrates

60g

Fat

4g

Fiber

7g