Soak mushrooms in enough water to cover and set aside.

Soak the barley for one hour, add a pinch of salt and then cook for an additional hour. Add both the mushrooms and soaking water and cook for an additional 30 minutes.

When serving, add fresh miso (any kind that you like and have on hand) and soy sauce to taste.

Recommendation: Make extra and store for future use in the refrigerator. For future meals, lightly steam any vegetables you choose such as zucchini,yellow squash, etc., and add to the mushroom barley stew.

Additional items to add:

• Soaked and sauteed thinly sliced burdock root
• Any sea vegetable to taste
• Herbs such as dried parsley, thyme, oregano
• Salt and pepper to taste