Barley Soup
Ingredients:
- 1/2 cup pearl barley
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup button mushrooms halved
- 1 1/2 tablespoons white miso
- 1 tablespoon shoyu
- 1 pinch sea salt
Place barley in a pressure cooker with 2 cups of water and bring up to pressure. Lower the heat, place on a flame deflector and cook for 45 minutes. Transfer to a pot, add the vegetables and mushrooms and extra water if need be (there should be enough liquid to just cover everything.) Simmer for another 20 minutes. Remove a ladle of broth from the soup, place in a bowl and with a spoon, mix in the miso until completely dissolved. Return broth to the soup, add the salt and shoyu continuing to simmer for a further 2 minutes and being careful not to boil it.