Plant-Based Miso Mushroom and Barley Stew
This salty, hearty, savory stew is a plant-based, stick-to-your-ribs meal that will keep you nourished all year long.
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Cooking tools:
- Blender
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Wooden spoon
- Soup bowl
Ingredients
- 1 cup raw cashews
- 6 cups low-sodium
- vegetable broth
- , divided
- 1½ tablespoons olive oil
- 1 pound assorted fresh mushrooms (such as oyster, cremini, or shiitake), sliced
- 2 medium shallots, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- ⅔ cup pearled barley
- 2 tablespoons
- white miso paste
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