INGREDIENTS:
8 Cups Spring Water 
2 inch pcs of Kombu Sea Vegetable
2 Cups Pearl Barley
2 Dry Shitake Mushrooms (soaked and cut in strips)
1 Carrot (cubed)
1 Celery Stalk with leaves (cubed)
1 Small Onion (cubed)
¼ Cup Red Lentils (washed)
1 Cup Cauliflower ( small peaces)
Soy Sauce or a pinch of sea salt
Hot Pepper, optional
PREPARATION:
Put water, barley, all other ingredients in soup pot except Soy Sauce and Hot Pepper. Bring to a boil. Lower heat and simmer for one hour. For a thicker soup, cook 1-1/2 hours.
Last 10 min of cooking add soy sauce to taste and hot pepper powder (optional).
Garnish with blanched watercress,
Serve