Ingredients
1
tablespoon toasted sesame oil, coconut oil or olive oil
6
garlic cloves, coarsely chopped
¾
cup pearled barley
1
tablespoon soy sauce, plus more to taste
1
bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1
cup fresh or frozen shelled peas, edamame or fava beans
3
tablespoons yellow or white miso
1
tablespoon unseasoned rice vinegar
1
(1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)
Preparation
- In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
- Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
- In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)