Ginger broth with pearl barley and tofu
- Katy Greenwood
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Serves 2
Easy
Prep: 10 mins
Cook: 50 mins
0 reviews
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This broth is healthy but also filling and full of flavour. Ginger will settle your stomach, pearl barley and cavolo nero aid digestion, and tofu is a great source of protein and minerals
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Try our ginger broth with pearl barley and tofu, then try our tortellini in a leek and herb broth, tortellini in pea broth, or quick minestrone with tortellini. Discover more warming winter soups.
I use silken tofu here as I love its soft texture but feel free to use a firm variety if you prefer.
Ginger broth with pearl barley and tofu recipe
Ingredients
Nutrition
-
2 tsp vegetable oil
-
50g ginger
peeled and finely grated, plus 5 slices
-
½ tsp ground turmeric
-
125g shiitake mushrooms
sliced
-
1 litre vegetable stock
-
2 tbsp soy sauce
plus extra to serve
-
75g pearl barley
-
300g silken tofu
cut into small cubes
-
100g cavolo nero or kale
shredded, thick stems removed
Nutrition: per serving
- kcal350
- fat10g
- saturates1g
- carbs43g
- sugars9g
- fibre7g
- protein19g
- salt3.5g
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Method
-
step 1
Heat the oil in a large casserole and sizzle the grated ginger and turmeric for 30 seconds, then stir in the mushrooms and sizzle for 30 seconds-1 min. Pour in the stock, soy, barley and slices of ginger. Bring to the boil, then cover and simmer for 35 mins or until the barley is just tender.
-
step 2
Add the cavolo nero and stir into the broth, then carefully top with the tofu. Bring back to the boil, then simmer gently for 5 mins, trying not to break up the tofu.
-
step 3
Divide between two large bowls and add a twist of pepper and extra soy if you like.
More hearty soup recipes
Authors
Katy Greenwood
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