Soup
Chef Christina Pirello
1 Organic Yellow Onion, diced
8 Dried Shiitake Mushrooms, soaked until tender and sliced thin
1/2 cup Pearl Barley, rinsed well
2 cups Spring Water or Filtered Water
2 cups Unsweetened Soymilk Sea Salt
2 teaspoons Barley Miso
1/2 Red Fresno Pepper, diced
2 Organic Green Onions, thinly sliced on the diagonal for garnish
Place onion, shiitake mushrooms and barley in a soup pot with water and soymilk and a pinch of salt.
Cover and bring to a boil over medium heat. Reduce heat to low cook for 35 minutes.
Remove a small amount of broth and dissolve miso.
Stir back into soup and simmer, uncovered, for 3-4 minutes.
Mix together red pepper and scallion and place a generous dollop in the center of each individual bowl of soup.
