- 1 cup barley
- ⅔ cup Mitoku Dried Maitake
- 1½ cups water
- 6-inch piece Mitoku Kombu (optional)
- 2 tsp sea salt
- 1 bay leaf (optional)
- ½ tsp oregano (optional)
- 1 onion, diced
- 1 leek, white part only (slit lengthwise to center, rinse well to remove dirt between the layers, and slice)
- 2 large carrots, cut in half lengthwise, then into ⅛-inch-thick half moons
- 1 rib celery, sliced
- 2 cups chopped kale or other leafy greens
- 2-3 tbsp Mitoku Brown Rice Miso or Mitoku Barley Miso, or to taste
- Minced parsley or slivered green onion, to garnish
- Wash barley and place it in a large soup pot along with the maitake, water, and if desired, kombu. Use a small plate or bowl to keep mushrooms submerged. Soak for 1 hour.
- Remove kombu and reserve it for another use. Remove and chop maitake, and return them to the pot.
- Bring the soup to a boil, and add salt and bay leaf.
- Reduce heat and simmer, with lid ajar, until barley is tender – about 45 minutes. (Cook longer for a creamier texture.)
- Add the oregano and all of the vegetables except the kale. Simmer 10 minutes.
- Add kale and simmer 15 minutes more. Remove from heat.
- Dilute the miso in a little water and add it to the stew.
- Serve hot, garnished with minced parsley or green onion, if desired.
Recipe by John & Jan Belleme