1 finely diced onion

2 cloves garlic

750ml good quality veg stock

250g pearl barley

50g butter

25ml oil

15g white miso paste

15ml soy sauce

15ml sake (optional)

350g thickly sliced chestnut mushrooms

10ml rice vinegar

100g walnuts - toasted for 10mins at 180c

Mizuna leaves to serve


1. Fry the onion and garlic in oil for 6 minutes

2. Add the barley and stock, bring to the boil

3. Cover and simmer for approx. 20 minutes until the barley is soft and the liquid has evaporated

4. Mix the miso, soy, sake

5. Fry the mushroom in butter for 3 minutes

6. Add the miso mix, cook 3 minutes

7. Add vinegar

8. Add half the mushrooms to the barley

9. Spoon into bowls, add the rest of the mushrooms

10. Serve with the walnuts on top and snipped chives