1/4 cup chopped shiitake mushrooms (soak mushrooms first
1/2 cup barley
1 four-inch piece kombu
1 medium-size yellow onion, chopped
1/4 cup matchstick-cut carrots
1/2 cup thin diagonally-sliced celery
1 teaspoon sesame oil
Chopped garnish (scallion, parsley, or watercress)
Soak the barley overnight in 2 cups of water. Pour the barley along with the soaking water into a soup pot. Add two cups of fresh water plus the kombu. Bring almost to a boil, reduce flame and cook for 45 minutes.
Meanwhile, sauté the onion in 1 teaspoon sesame oil for 3 minutes. Add the chopped
shiitake and sauté for another 3 minutes, then add the celery and continue to sauté for 2 more minutes. Finally, add the carrots and sauté 2 minutes.
Combine the sautéed vegetables with soup and simmer for another 15 minutes.
Season with miso to taste.
Serve with a chopped garnish such as scallions, parsley, or watercress.