There’s nothing as comforting to our overworked livers quite like a mushroom soup with barley.
Makes 4-5 servings
Place onion, shiitake mushrooms and barley in a soup pot with water and a pinch of salt. Cover and bring to a boil over medium heat. Reduce heat to low cook for 35 minutes. Remove a small amount of broth and dissolve miso. Stir back into soup and simmer, uncovered, for 3-4 minutes. Serve garnished with scallion.