Barley Soup


  • 8 cups spring water     pearl barley soup
  • 2″ pieces 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 pieces
  • Soy sauce or a pinch of sea salt
  • Hot pepper (optional)


Put water, pearl barley, and 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 ½ hours.

During the last 10 min of cooking, add soy sauce to taste and hot pepper powder(optional).

Garnish with blanched watercress.