Quick chicken soup with miso and barley

I love soups, they can be so easy and quick to make and with some chicken left overs it would make a perfect dinner. We had been on town for lunch and didn’t need a lot of food but something. The cold weather invites to warming foods and a light soup, especially after the rich foods over the holidays seemed like a good choice.

I made the soup from what I already had at home so no need to go shopping and pretty much any veg and left over meat or fish will be nice. I wanted a soup rich enough to be filling on it’s own and with a hint of hot and sweet.

Chicken soup with miso and barley

Preparation time 10 minutes 

Cooking time 10 minutes 

Serves 2


  • 1 dl or 1/2 cup shredded, cooked chicken
  • 1 carrot
  • 1 good handful of chopped cabbage
  • 1/2 leek
  • 3 heaped tsp white miso paste (or to taste)
  • 1 tbsp hot sauce
  • 8 dl chicken stock
  •  1 tbsp soy sauce
  • 3 spring onions
  • 1 small bunch of parsley
  • 1 dl or 1/2 cup of fast cooking (10 minute) barley

Place the stock in a pan and bring it to boil with the barley and the cabbage. Peel the carrot and cut it in to match stick size and add. Slice the leek and add. Once it started to boil turn the heat down and let it boil softly. When there is 5 minutes left add the chicken. Slice the spring onion and set aside. Add the hot sauce, the miso paste and the soy sauce and taste. Add the parsley, whole leaves and let finish cooking. Once cooked add the sliced spring onions and stir them in.

Garnish with some cress before serving.


The soup is thickened by the pearl barley and there is no need for bread, it is filling as it is. The miso added richness and the hot sauce gave a nice background bite. I did feel warmer after eating it and I hope that the cold that seems to be trying to creep up will be kept away!

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