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Barley, Veg & Miso Broth

Publication date: November 25, 2024

This light fish supper has so many vitmain & mineral rich ingredients from seaweed to miso. It’s light, refreshing and ideal for fish lovers.

by robot: 29 min
1 person
14 ingredients
Nutrition Facts
Calories
589
kcal
Protein
16
g
Carbohydrate
126
g
Carbohydrate - of which sugars
17
g
Fat
4
g
Fat - of which saturates
0.46
g
Fibre
21
g
Sodium
1.61
g

How to Cook

  1. 0:00
    Turn the hob on to a medium temperature and pour the oil into a medium sized pot
  2. 2:08
    Add the leeks, carrots & garlic and cook for a few minutes until softening, stirring occasionally
  3. 4:50
    Tip in the mushrooms, seaweed, katsuobushi and spices and cook for a few minutes while stirring
  4. 8:19
    Stir in the water, ginger juice & salt, the set the hob to a high temperature to bring to the boil
  5. 13:02
    When boiling, set the hob to a medium temperature, simmer for a few minutes, then stir in the broccoli
  6. 21:47
    Leave to cook for around 2 minutes, then stir in the hake
  7. 23:14
    After 2 minutes, turn the hob off and the Hake will cook in the residual heat
  8. 23:28
    Gently stir in the radishes, chives, miso and water, then it is ready to serve
Ingredients
Small Dice Onion
60
g
Small Dice Celery
70
g
Small Dice Carrots
80
g
Small Dice Courgette
100
g
0.8cm Dice Seasonal Pumpkin
100
g
0.8cm Dice Sweet Potatoes
90
g
Maldon Sea Salt
8
g
Butter Beans
230
g
Pre-Cooked Organic Pearl Barley
180
g
Mushroom Stock
800
g
Chiffonade Watercress
30
g
Miso Paste (White)
35
g
Water (Mineral)
70
g
Toasted Sesame Oil
10
g
Equipments
Medium Pot (Left)
Slotted Spatula (KA)
Spoon (KA)

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