Ah, I think it's time for some recipes...
Tonight, I found this lovely little selection from the Voluptuous Vegan...
It was good, it was kinda ugly until the very last when I added the green onions. It reminded me of ramen, but stronger, healthier and darker broth.
It's called...
Mushroom-barley soup with Fennel and Coriander
adapted by ME
2-3 oz fresh or 8 dried shiitake mushrooms
1/2 cup barley
7 cups water
1 6-inch piece of kombu (type of seaweed)
1 teaspoon ground coriander
1 tsp ground fennel seeds
3 tbs shoyu or soy sauce
2 small or one medium carrot, peeled and diced.
1 medium parsnip, peeled and diced
1 tb light miso, dissolved in 3 tb water
1/2 tsp brown rice vinegar
1 green onion (I did two)
I broke the stems off the mushrooms and then broke the mushrooms into smaller pieces, maybe 1/2" by 3/4" and put them in a small stock pot.
Added barley, water, kombu, coriander, fennel and soy sauce. Brought to a boil, then reduced heat and simmered for 10 minutes
Removed the kombu and cooked 20 minutes longer
Added the carrots and pasnips, cooking until the barley is tender, about 20 minutes.
Added the dissolved miso, stirring constantly to avoid lumps, then add vinegar and salt to taste. Green onions are added just before serving.