After the indulgence of Christmas - rich sauces, endless puddings and one too many cheese boards, there’s a quiet comfort in returning to food that feels genuinely nourishing and restorative. This Herby Lemongrass & Ginger Broth with Barley and Charred Baby Bok Choy is exactly that kind of meal: light yet hearty, fragrant yet grounding.
Built on a warming broth infused with lemongrass, fresh ginger and herbs, this dish delivers layers of flavour without feeling heavy. Pearl barley adds a gentle chew and slow-release comfort, making it satisfying enough for cold winter evenings, while charred baby bok choy brings a subtle smokiness and freshness that lifts the whole bowl. It’s the sort of recipe that feels kind to your body after the festivities - wholesome and balanced. Perfect for easing back into everyday cooking while still wanting something that feels special.
Number of servings: 4
Cooking time: 1 hour
Preparation time: 1 hour
Ingredients
Broth:
1 stalk lemongrass, smashed and finely diced
1 thumb-sized piece fresh ginger, grated
1 small onion, diced
2 garlic cloves, crushed (optional)
1L vegetable stock
100g pearl barley, toasted
½ cup white wine
½ bulb of fennel, roughly diced
5–6 fresh Thai basil leaves
3–4 fresh mint leaves
Juice of ½ lime
Salt
Charred Baby Bok Choy:
4 baby bok choy, halved lengthways
1 tbsp olive oil or neutral oil
Salt and white pepper to taste
To Finish:
A dollop of Greek yoghurt
Fresh lime zest
Lime wedges, for squeezing
Method
Using the back of a knife, gently smash the lemongrass stalks to release their aroma, then finely dice. Peel the ginger with a teaspoon and grate it finely using the Season Fine Grater.
Place the Season Cast Iron Casserole over a medium heat and add a drizzle of olive oil. Add the diced onion and sweat gently for 5–8 minutes, stirring occasionally, until soft, translucent and lightly sweet.
Meanwhile, add the pearl barley to a Season Tri-Ply Stainless Steel Frying Pan over a low heat. Toast gently for a few minutes, tossing frequently to prevent burning. This step helps release the barley’s natural nuttiness and aroma. Set aside.
Once the onions are ready, add the finely diced lemongrass and grated ginger. Cook gently for 1–2 minutes, stirring constantly, until fragrant, then add the toasted pearl barley and increase the heat to medium. Cook for a minute or two until it begins to sizzle, then pour in the white wine to deglaze the pan. Let it bubble and reduce until almost fully evaporated.
Add the chopped fennel, followed by enough vegetable stock to just cover the ingredients. Stir well, place the lid on, reduce the heat to medium-low and simmer gently for 35–45 minutes. Check occasionally, topping up with a little more stock if needed. The pearl barley should be tender but still slightly chewy, not mushy.
While the broth simmers, place the baby bok choy in a mixing bowl with olive oil and a good pinch of salt. Toss well to coat.
Preheat the Season Cast Iron Griddle Pan over a medium-high heat. Add the bok choy and press firmly with the Season Cast Iron Burger Press. Cook for 2 minutes, then flip and cook for a further 2 minutes, until charred and just tender.
Once the barley is cooked, stir through finely chopped herbs and a squeeze of fresh lime juice. Season with salt to taste.
To serve, spoon the pearl barley and broth into Season Ramen Bowls. Add a dollop of Greek yoghurt, top with the charred bok choy and finish with freshly grated lime zest.
