Chicken, Root Vegetable & Pearl Barley Miso Soup

Cooking times for pearl barley seem to vary widely depending on what kind you buy, so it’s best to cook it ahead of time according to the package instructions. Once it’s done, rinse it under cold water and set aside.

Place the chicken, onion, garlic, ginger and dashi together in a saucepan and bring to a low boil. Use a small sieve or ladle to remove any scum that forms on the surface.

Boil for about 15 minutes, then add the daikon, burdock and carrot, and continue cooking for another 15 minutes until the vegetables and chicken are very soft.

Top up the water periodically so the broth doesn’t reduce.

Add the cooked pearl barley and simmer for a few minutes, then remove from the heat and whisk in the miso and spring onion.

Serve hot with shichimi or chilli oil, if using. This lasts four days in the fridge.