• 1 cup pearled barley (Job’s tears), washed and drained

  • 1 carrot, diced

  • 1 medium onion, diced

  • 2 parsnips, diced

  • 1 stalk celery, diced

  • 1 cup cabbage, finely cut

  • 1 cup yellow winter squash diced

  • 3″ piece of kombu

  • 3 Tbsp white miso

  • sea salt to taste

  • few blanched snow peas for garnish

  • spring water for the consistency you like

Barley Miso Soup


Put barley, kombu, and spring water in pot and bring to a boil, then simmer for 45 minutes. Add vegetables and bring back to a boil, then again reduce heat and simmer for 20 minutes or a half hour, add water, if required (bringing back to boil, then simmer). Dilute white miso with some of the soup broth. Add diluted miso and salt. Cook another 2-3 minutes. Add snow peas for garnish. Serve.

“The macrobiotic way of life recommended by the ancient wise people and practiced widely for physical, mental and spiritual development consists of the following arts; the way of eating, the way of breathing, and the way of daily life. Because a human being is part of his environment, and has evolved through biological development covering more than three billion years on this planet, his physical, mental and spiritual conditions are based upon what he consumes from his natural environment and his food. The way of eating is the most essential factor for his development.”

Michio Kushi, THE BOOK OF DO-IN (ISBN 0-87040-382-6)

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