Recipe description
June 5, 2026
Miso Barley Vegetable Soup
A comforting miso barley soup that nourishes digestion and fiber diversity.
High Fiber
Fermented Foods
Digestive Support
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: wheat, egg, tree_nut, soy, milk, peanut, celery, mustard, sesame, sulfites, lupin, shellfish
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from barley, vegetables, and miso.
- Fermented miso adds a gentle probiotic-like dimension while delivering polyphenol-rich vegetables.
- Diverse plant ingredients offer fiber variety and polyphenols for gut health.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Miso
2
tablespoon
Barley
1
cup
Vegetable broth
6
cup
Instructions
1
In a large pot, combine water and barley, then bring to a boil over medium heat.
2
Add chopped carrot, celery, and onion to the pot. Simmer for 20 minutes.
3
Stir in miso, and reduce heat to low, ensuring it doesn't boil.
4
Add spinach and soy sauce, cooking until spinach is wilted.
5
Serve hot, garnished with chopped green onion.
More Recipes For Your Gut
Nutrition
350 kcal
Calories
14 g
Protein
60 g
Carbohydrates
9 g
Fiber
8 g
Sugar
9 g
Fat
1 g
Saturated fat
1.0 g
Salt
FAQ
Is miso in this soup healthy?
Miso adds flavor and contains fermented compounds; it also brings sodium, so use it in moderation and adjust the salt level.
Is barley gluten-free?
No—barley contains gluten and isn’t suitable for people with celiac disease; substitute with quinoa, rice, or millet.
How should I store leftovers?
Cool the soup and refrigerate in a covered container for 3–4 days; reheat gently on the stove or in the microwave.
How can I make this soup vegan?
Use vegetable broth; check that the miso is vegan (most are); avoid fish-based dashi.
Can I customize with other vegetables?
Yes—use seasonal vegetables and chop them into bite-sized pieces; add leafy greens at the end.
How can I increase the protein content?
Add tofu, beans, or lentils; barley provides fiber and some protein.
Is this soup kid-friendly?
Generally yes; it has a mild flavor and soft texture. Reduce salt and cut ingredients into small pieces for kids.
How long does barley take to cook?
Pearl barley typically cooks in 30–40 minutes; hulled barley takes longer; soaking can reduce the time.
Should miso be added at the end?
Yes—dissolve miso in a small amount of hot water off the heat and stir back into the soup to preserve the probiotics.
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