Ingredients
- 1 cup of hato mugi also called pearled barley or Job’s tears
- 4 ½ of spring water or more as needed
- 1 small onion, diced small
- 1 carrot, diced
- 1 stalk of celery, diced
- 2 shiitake mushrooms, soaked in water and cut small
- 1 cup, cubed tofu
- 1 small head of broccoli cut
- 1 cup of fresh corn
- 2″ piece of kombu sea vegetable
- 2 Tbsps of white miso
Preparation
Place the onions on the bottom of a heavy pot add enough water to cover and bring to a boil for 5 minutes. Add a piece of kombu and add the hato mugi to the water and bring to a boil with a high flame, continue to boil for 15 minutes, then add the carrot, the celery, the mushroom and the fresh corn. Add water if needed. Bring back to a boil and then lower slightly the flame. Cook for 10 minutes. Remove the kombu, slice it thin, put back into the pot and add the cubed tofu and cook 5 minutes, add the broccoli flowers and simmer for few more minutes. When the grain is tender, dilute the miso in a small cup with some hot water and pour into the stew. Stir with a wooden spoon, cook another minute and remove from heat.
Serve.