Macrobiotic Pearled Barley Ojiya: Japanese Breakfast Porridge
[Vegan]

To Make the Pearled Barley:

1. Place pearled barley with soaking water and sea salt in a saucepan.
2. Bring to a boil, cover, reduce flame to low, and simmer for 45-50 minutes.
3. Remove from flame and let steam or stand for 10 minutes. Gently mix the cooked grains.

To Make the Ojiya:

1. Place cooked pearled barley and 2/3 cup of water in a medium saucepan and bring to a boil.
2. Add onion, carrots, celery, and leek. Cover and simmer for 10 minutes or until vegetables become soft. If you desire a soupier consistency, add a little more water, and continue to simmer until it becomes hot.
3. Reduce flame to low and dissolve miso in a small bowl by adding a small amount of broth.
4. Add miso to the pot. Adjust the flavor if necessary. Keep simmering for 5 more minutes.
5. Serve with garnish.