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Barley Mushroom Soup

Prep Time

15 min

Cooking Time

1 hour





  • 1/2 cup pearl barley, soaked 3 to 4 hours, reserve soaking water

  • 4 to 5 cups water, including barley soaking water

  • 1 cup mushrooms, diced

  • 1/2 cup onion, diced

  • 1/4 cup celery or celery root, diced

  • 1/4 cup carrots, diced

  • 1/4 cup rutabaga, diced

  • 1/2 cup tofu, cubed and deep-fried until golden (can be omitted)

  • 2 tbsp shoyu or tamari

  • 2 tbsp scallion, finely chopped, for garnish


  1. Place the barley and water in a pressure-cooker, cover, and bring up to pressure over a high flame. Reduce the flame to medium-low and cook for 35 minutes. Remove from the flame and let the pressure come down. 

  2. Remove the cover. Place the cooker over a high flame. Add the onion, mushrooms, celery, carrots, rutabaga, and fried tofu. Cover with a lid (not the pressure cooker lid). Bring to a boil again. Reduce the flame to medium-low and simmer for another 10 to 15 minutes. 

  3. Add the shoyu, cover, and simmer another 5 minutes. 

  4. Place in serving bowls and garnish with chopped scallion.


Michio and Aveline Kushi

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