MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spring Barley Soup
 Categories: Grains, Vegetables, Herbs
      Yield: 4 servings
 
      1 tb Toasted sesame, coconut or
           - olive oil
      6 cl Garlic; coarse chopped
    3/4 c  Pearled barley
      1 tb Soy sauce; more to taste
      1 lb Asparagus; tough ends
           - trimmed, stalk thin sliced
           - 1/4" thick, tips left
           - whole
      1 c  Fresh or frozen shelled peas
           - edamame or fava beans
      3 tb Yellow or white miso
      1 tb Unseasoned rice vinegar
      1    (1") piece fresh ginger;
           - peeled, fine grated
 
  In a large pot or Dutch oven, add the oil and garlic,
  and heat over medium. Cook, stirring, until fragrant and
  softened but not browned, 2 to 4 minutes. Add 6 cups of
  water, the barley and 2 teaspoons soy sauce. Bring to a
  boil over high, then reduce heat to medium and simmer
  until the barley is tender, 25 to 30 minutes.
  
  Add the asparagus and peas, and cook until bright green
  and crisp-tender, 3 to 4 minutes. Remove pot from heat.
  
  In a small bowl or liquid measuring cup, stir a spoonful
  of the soup into the miso until dissolved. Pour into the
  pot, along with the rice vinegar, ginger and remaining 1
  teaspoon soy sauce; stir to combine. Taste for salt
  level and adjust with more soy sauce. (Leftovers will
  keep for up to 2 days; rewarm over low heat, thin with
  water, and add vinegar and soy sauce to taste.)
  
  Recipe by Ali Slagle
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Kitchen
 
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