Ingredients

• 2 Tbsp avocado oil
• 1½–2 lbs cremini or portabella mushrooms, trimmed and quartered
• Kosher salt and freshly ground black pepper
• 1 bunch scallions, light green and white parts thinly sliced
• ¼–½ tsp crushed red pepper (to taste)
• 4 cups low-sodium vegetable broth
• 2 cups water
• ½ cup pearl barley
• 2 Tbsp white miso
• 2 Tbsp soy sauce (or more to taste)
• 5 oz baby spinach (about 5 packed cups)
• 1 lime or 1 Tbsp lime juice

Instructions

1. Heat 2 Tbsp avocado oil in a large pot over medium-high until shimmering.

2. Add 1½–2 lbs quartered mushrooms and season lightly with salt and pepper. Cook, stirring occasionally, until mushrooms shrink and release their juices, 6–7 minutes.

3. Stir in sliced scallions and ¼–½ tsp crushed red pepper. Cook until softened, about 2 minutes.

4. Pour in 4 cups vegetable broth, 2 cups water, and ½ cup pearl barley. Bring to a boil, then reduce heat and simmer, stirring occasionally, until barley is tender, about 30 minutes.

5. In a small bowl, combine 2 Tbsp white miso, 2 Tbsp soy sauce, and lime juice. Use the back of a spoon or muddler to work into a smooth paste, adding a few tablespoons of hot broth if needed. During the last 5 minutes of cooking, stir the mixture into the soup.

6. Add 5 oz baby spinach in batches, stirring until wilted after each addition.

7. Taste and season with more soy sauce or salt as needed.

8. Finish with black pepper and serve.

Tips

• Don’t skip the miso—it adds serious umami without needing meat or dairy.
• The soup thickens as it sits; add more broth when reheating.

🛒 Shopping List

Produce

• 1½–2 lbs cremini or Portabella mushrooms
• 1 bunch scallions
• 5 oz baby spinach
• 1 lime or 1 Tbsp lime juice

Pantry

• 2 Tbsp avocado oil
• ¼–½ tsp crushed red pepper
• 4 cups low-sodium vegetable broth
• ½ cup pearl barley
• 2 Tbsp white miso
• 2 Tbsp soy sauce
• Kosher salt and black pepper

Attribution

Adapted from Miso Mushroom Barley Soup by NYT Cooking