• 8 cups spring water

  • 2″ pieces of kombu sea vegetable

  • 2 cups pearl barley

  • 2 dry shitake mushrooms
    (soaked and cut in strips)

  • 1 carrot, cubed

  • 1 celery stalk with leaves, cubed

  • 1 small onion, cubed

  • ¼ cup red lentils, washed

  • 1 cup cauliflower, small pieces

  • Soy sauce or a pinch of sea salt

  • Hot pepper (optional)
Pearl Barley Soup


Put water, pearl barley, and all other ingredients in soup pot except soy sauce and hot pepper. Bring to a boil. Lower heat and simmer for one hour. For a thicker soup, cook 1-1 ½ hours.

During the last 10 min of cooking, add soy sauce to taste and hot pepper powder(optional).

Garnish with blanched watercress.


“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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