Miso Potato Barley Stew

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A Hearty Umami Winter Dish

This heart warming Miso Potato Barley Stew is so delicious and thick with lots of garlic. An unusual fusion! Such a mouth watering combination to enjoy on cold winter nights and throughout the year. Serve a heaping bowl just as it is or top it with your favorite vegan gravy or fry it up in a pan like fried potatoes. This dish can be very versatile and a delight for the whole family.

Miso Potato Barley Stew. Photo by Spicy Saucy Vegan

How To Make Miso Potato Barley Stew

This is my very own recipe. I had to use up some barley and came up with this dish. My honey loves potatoes so this was a big hit. I didn’t know he liked barley until I made this, so I will be incorporating it into more of my meals.

The most important thing about barley is either soaking it over night or rinsing it really well before cooking. I use pearl barley because it takes less time to cook, like 20 to 35 minutes depending on the temperature you cook it on. I like to taste test on how chewy the barley is before I take it off the heat. Sometimes it can be very al dante or cooked to be a little softer. It is all about how you enjoy your barley. Kind of like pasta but chewier.

Pearl Barley. Photo by Spicy Saucy Vegan

I use 2 to 3 teaspoons of white miso, 3 teaspoons of vegetable bouillon and 2 teaspoons of liquid aminos or you can use soy sauce. I know it sounds like a lot of salt, but it is surprising how much the barley and potatoes suck it all up. You may even want to add even more salt, black pepper, or hot pepper flakes.

If you like garlic you will love using the 6 to 7 cloves of garlic to this recipe. It sounds like a lot but it cooks down with the onions and becomes more like a roasted garlic. It complements the miso and soy nicely leaving a sweeter roasted onion and garlic taste.

Miso Potato Barley Stew
Miso Potato Barley Stew. Photo by Spicy Saucy Vegan

The Medicinal Use Of Barley

Barley is so nutritional and an under appreciated cereal grain that has been grown as a staple food for over 10,000 years. It has been known to help with rheumatoid arthritis and maintain healthy bones and joints, has melatonin, boost testosterone, lower blood sugar levels, lower blood pressure, lowers cholesterol, help promote weight loss, helps stop tumors from growing. Not to mention how great barley water is. It helps with cleaning out the kidneys, helps with treating issues with cystitis, kidney stones and eliminates high creatine levels and flushes out toxins.

There is still more to go on about how amazing barley is for you. I recommend looking it up and having a good study on what it can do for your health. I am not a doctor so self studying to help yourself create a healthy lifestyle is key.

In the future or sooner I will be making more vegan barley recipes. I need to flush out this body and prepare for spring. I hope you like this recipe as much as we do. Enjoy!

Checkout these other recipes you may like:

Hearty Vegan Tuscan Stew

Apple Cranberry Pecan Quinoa With Roasted Acorn Squash

Vegan Mediterranean Baked White Beans

Miso Shiitake Mushroom Onion Gravy

Vegan Miso Rutabaga Cauliflower Mash

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Miso Potato Barley Stew

Miso Potato Barley Stew

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Category: Dinner, Dinner side dish, Lunch
  • Method: Stove Top
  • Cuisine: European Asian fusion
  • Diet: Vegan


This is a very hearty and delicious Miso Potato Barley Stew. It is packed full of a wonderful miso umami flavor with soy sauce or liquid aminos and lots of garlic and onion. The combo is a welcome surprise of Asian and European fusion. Eat this stew as is or top with your favorite vegan gravy or fry it up in a pan and top it with some soy sauce and fried mushrooms. The ideas are endless so make a big batch and use it all week. Great for the work week meals.


Units Scale

Miso Potato Barley Stew

  • 1 cup Pearl Barley, (rinsed well in clean water in strainer)
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 Medium Yellow Onion, (chopped)
  • 6 to 7 cloves Fresh Garlic, (minced small)
  • 1 1/2 Tbsp Organic No-Salt Mixed Vegetable Spice Seasoning, (of your choice)
  • 3 1/2 cups Water
  • 3 Russet Potatoes, (pealed and in large chunks)
  • 1 1/2 Tbsp Fresh Parsley, (chopped)
  • 3 tsp White Miso
  • 3 tsp Vegetable Bouillon
  • 2 to 3 tsp Bragg’s Liquid Aminos or Soy Sauce
  • 3/4 Tbsp Nutritional Yeast, (optional)
  • 3 Bay Leaves
  • Hot Pepper Flakes, (optional)
  • Sea Salt, (to taste)


Cleaning The Barley

  1. Rinse the barley under fresh clean warm water for about 2 minutes. Move it around to get it clean. Or, soak the barley over night and rinse out under fresh clean water. It will cook a little fast if you soak it over night so you have to watch how fast it cooks.

Making Miso Potato Barley Stew

  1. On medium heat in a large stewing pot add the olive oil. Add the chopped yellow onion and minced garlic. Toss and cook until glassy. Add the No-Salt vegetable spice seasoning. Toss it around with the onions and garlic for about 30 seconds to get the oil to absorb into the spice.
  2. Add the water, barley, potatoes, white miso, vegetable bouillon, nutritional yeast (optional), chopped fresh parsley, bay leaves, liquid aminos or soy sauce, red pepper flakes (optional)
  3. Bring to a boil and then turn down to simmer (around medium low to low). Simmer for 20 minutes and check for how tender the barley is. It may still be chewy, so cook for 5 minutes longer and check again. Cook until the barley is to your desired tenderness. Even when it is fully cooked it will be slightly chewy.
  4. When done add more sea salt for desired salty flavoring. Set aside for 10 minutes to set. The barley will soak up more liquid making it a thick stew.
  5. Top with chopped fresh parsley and or sliced green onions.
  6. Enjoy!

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