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Vegan Barley Soup with Japanese Flavors

ByJuri Austin Published on
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5 from 1 vote
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10 minutes
Servings 4
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Enjoy a bowl of this delicious Vegan Barley Soup, featuring a base of Japanese flavors with kombu dashi and soy sauce. Light yet satisfying, it’s perfect for a quick and nutritious meal!

Looking for simple soups? Try my Vegan Vegetable Soup, Creamy Sweet Potato Soup, or Pressure Cooker Vegetable Soup!

Vegan barley soup served in a bowl.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

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Why You Will Love This Recipe 

  • This vegan barley soup comes together quickly with simple ingredients.
  • Perfect for chilly days, this hearty soup will keep you warm.
  • Feel free to add your favorite vegetables or extra seasonings to make it your own!

Recipe Ingredients

You’ll need the following ingredients to make this Vegan Barley Soup:

Vegan barley soup ingredients list.
  • Barley: This recipe uses mochi mugi (Japanese pearl barley), which has a chewy texture similar to mochi. Regular pearl barley works well as a substitute.
  • Vegetables: The recipe calls for onion, carrot, and mizuna, a Japanese leafy green. If mizuna is hard to find, you can easily substitute it with spinach or another leafy green.
  • Ginger: Ginger adds a gentle warmth to the soup, perfect for comforting you when you’re under the weather.
  • Dashi Powder: Dashi is the flavor base for this soup. This recipe specifically uses kombu dashi powder for a mild, plant-based umami. If kombu dashi is unavailable, you can substitute it with vegetable stock.
  • Soy Sauce: Soy sauce adds a deep, savory umami to the soup, enhancing the overall flavor.

How To Make Vegan Barley Soup: STEP BY STEP 

Here are some quick visual instructions! The video, detailed ingredients, and instructions are on the printable recipe card below.

How to make barley soup.

Step 1

Add the chopped vegetables and barley to a saucepan.

How to make barley soup.

Step 2

Pour in the water, dashi powder, and grated ginger.

How to make barley soup.

Step 3

Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.

How to make barley soup.

Step 3

Stir in the soy sauce to finish.

Vegan barley soup served in a bowl.

Serve in a bowl and savor this hearty and warm vegan barley soup!

Recipe Tips

  • For variations, you can also add vegetables like potatoes, daikon radish, or mushrooms. Tofu and seaweed are fantastic additions, too!
  • This soup has a light taste, so feel free to add more salt or miso if you prefer a more robust flavor.
  • If you enjoy a spicy kick, add curry powder, Japanese chili spice (shichimi), or some kimchi!

What To Serve With

To complement this vegan barley soup, I recommend serving it with steamed vegetables, agedashi tofu, and umeboshi onigiri!

Vegetarian ebook cover image.

Want More Plant-Based Ideas?

Download 10 Vegetarian Recipes

Vegan barley soup served in a bowl.

More Vegan Soup Recipes You Will Love

Leave a Rating!

I hope you enjoy this Vegan Barley Soup! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Vegan Barley Soup with Japanese Flavors

5 from 1 vote
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
Author: Juri Austin
Enjoy a bowl of this delicious Vegan Barley Soup, featuring a base of Japanese flavors with kombu dashi and soy sauce. Light yet satisfying, it’s perfect for a quick and nutritious meal!
Print Recipe Pin Recipe Add to Shopping List
Vegan barley soup served in a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • ½ Onion, chopped
  • ½ Carrot, chopped
  • 1 cup Mizuna, chopped
  • ½ clove Ginger, grated
  • 4 Tbsp Pearl Barley
  • 1 tsp Dashi Powder, 5g
  • 3 cups Water, 720ml
  • 2 Tbsp Soy Sauce
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Instructions
 

  1. Preparation: Chop the onion, carrot, and mizuna into small pieces. Grate the ginger.
  2. Bring to a Boil: Add the chopped onion, carrot, mizuna, grated ginger, barley, dashi powder, and water to a medium saucepan. Place the saucepan over medium heat and bring the soup to a boil.
  3. Simmer: Once boiling, reduce the heat to low. Cover the pot and simmer for about 10 minutes until the barley is tender and the vegetables are cooked through.
  4. Season: Add the soy sauce and stir gently to blend the flavors. Adjust seasoning if needed, then serve hot.

Video

YouTube video

Notes

  • Storage: Transfer to a glass jar, keep it in the fridge, and enjoy within three days. 
  • For variations, you can also add vegetables like potatoes, daikon radish, or mushrooms. Tofu and seaweed are great additions, too!
  • This soup has a light taste, so feel free to add more salt or miso if you prefer a stronger flavor.
  • If you enjoy a spicy kick, add curry powder, Japanese chili spice (shichimi), or some kimchi!

Nutrition

Serving: 1gCalories: 20kcalCarbohydrates: 5gProtein: 1g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: vegan barley soup

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Juri Austin

Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!

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5 from 1 vote

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One Comment

  1. 5 stars
    Thank you for visiting the comment section. Here, you can leave me feedback with a star rating. Readers like yourself may find comments helpful when making one of my recipes. I hope you love this one as much as I do!

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