Vegetable barley soup to warm up Meatless Monday
7. Spoon the barley miso into a small, heat-proof container.
Add a ladle-full of hot water to the miso and mix, stirring until the miso is thoroughly absorbed into the water.
8. Add the miso to the soup, crack in some black pepper to taste, then cover and simmer for ten to fifteen minutes, until the veggies are tender.
9. Add the drained barley and cook for another five minutes or so; the vegetables should all be tender, and the broth should be rich and savory.
Serve with fresh chopped parsley, with scallions scattered across the top of the soup -- or just as is.