Umami Mushroom & Barley Miso Bowl

This hearty vegan grain bowl layers umami on umami: pearl barley slowly simmers in a kombu-infused broth alongside earthy shiitake and cremini mushrooms, soaking up all that savory depth while turning irresistibly chewy. A spoonful of miso stirred in at the end adds a salty, fermented richness that ties the broth together without any dairy or animal stock needed. While the barley simmers, cubes of tempeh get pan-fried until golden and crisp, adding a satisfying crunchy protein topping, and bok choy is lightly steamed to keep its bright color and gentle bitterness as a fresh counterpoint to the rich broth. Everything comes together in a bowl for a warming, nutrient-dense lunch that's packed with fiber, plant protein, and B-vitamin-rich fermented flavor. This bowl is a great way to use the slow-cooked grain plus fast-cooking toppings technique: start the barley first, then build the quick components around it. It reheats beautifully, making it an excellent meal-prep option for the week ahead.

Ingredients

• 1 cupPearl barley, rinsed
• 0.5 cupDried shiitake mushrooms, rehydrated and sliced
• 2 cupscremini mushrooms, sliced
• 1 pieceKombu, about 4-inch strip
• 6 cupswater
• 3 tablespoonsWhite miso paste
• 8 ozTempeh, cubed
• 2 tablespoonssoy sauce, divided
• 4 headsbaby bok choy, halved lengthwise
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, minced
• 3 tablespoonsNeutral oil, divided, for sautéing and frying
• 2 stalksscallions, thinly sliced, for garnish
• 1 tablespoontoasted sesame oil
• 1 tablespoonsesame seeds, for garnish

Method

1. In a large pot, combine the kombu and water. Let it soak for 10 minutes to start extracting flavor, then bring to a gentle simmer over medium heat. 10:00
2. Remove the kombu just before it boils (reserve it for another use or discard), then add the rinsed pearl barley, shiitake mushrooms, and cremini mushrooms to the pot.
3. Reduce heat to low, cover, and simmer the barley and mushrooms until the barley is tender and chewy, about 35 minutes. 35:00
4. While the barley simmers, heat 2 tablespoons of neutral oil in a skillet over medium-high heat. Add the cubed tempeh and fry, turning occasionally, until golden and crisp on all sides, about 8 minutes. 8:00
5. Drizzle 1 tablespoon of soy sauce over the crispy tempeh, toss to coat, and cook for another minute until fragrant. Remove from heat and set aside. 1:00
6. In the small saucepan, bring an inch of water to a simmer and fit with a steamer basket. Steam the halved bok choy until bright green and just tender, about 4 minutes. 4:00
7. Heat the remaining 1 tablespoon of neutral oil in the now-empty skillet over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute. 1:00
8. Once the barley is tender, stir the garlic-ginger mixture and remaining soy sauce into the pot.
9. Ladle about 1 cup of the hot broth from the pot into a mixing bowl and whisk in the white miso paste until smooth, then stir this mixture back into the pot. Avoid boiling after this point to preserve the miso's flavor and probiotics.
10. Stir the toasted sesame oil into the barley and mushroom broth.
11. Ladle the barley and mushroom miso broth into bowls. Top each with steamed bok choy and crispy tempeh bits.
12. Garnish with sliced scallions and sesame seeds before serving warm.