Pumpkin, Barley and Miso Soup with Fried Wakame

 

Australian Gourmet Traveller recipe for pumpkin, barley and miso soup with fried wakame.

What you will need

10 gm dried wakame (see note)

300 ml vegetable oil

1 tbsp dashi powder (see note)

115 gm (½ cup) pearl barley

500 gm butternut pumpkin (about ½), cut into 2cm pieces

2 tbsp shiro miso paste (see note)

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