Ingredients:

1/2 cup barley soaked overnight
1 onion diced
1 carrot cut into chunks
1 leeks cut in small pieces
1/2 cup fresh or frozen peas
1 tablespoon finely minced parsley
1/2 block tempeh pan fried in a little sesame oil, spread one side with mustard and cut into cubes
1/2 teaspoon barley miso diluted in a little water
1/2 teaspoon white miso diluted with the barley miso
2-3 cups spring water

Preparation:

Place the barley in a cooking pot or pressure cooker and add 2 cups of water and a pinch of sea salt. Bring to a boil or pressure cook for about 45 minutes.

Place the onions in a pan and cover with water. Bring to a boil and simmer for about 2 minutes. Add the carrots, tempeh and barley. Cover and cook on a low flame for about 15 minutes. Add the leeks and cook for another 5 minutes.

Season with miso and peas and cook a further 5 minutes.

Mix gently and serve garnished with parsley.