Ingredients
- 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
Preparation
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.