1.2 lb (225 g) onions, finely sliced
1 clove garlic, finely sliced (optional)
Pinch of sea salt
2 pints (1.1 litres) water or kombu stock
1.2 lb (225 g) fresh mushrooms or 3 1/2 oz (100 g) dried shitake mushrooms
4 oz (110 g) barley, dry roasted
4 oz (110 g) cooked black-eyed beans
2 inch (5 cm) piece of fresh root ginger, peeled and grated (optional)
1 tablespoon tamari/shoyu soya sauce or 1 teaspoon yeast extract
1 clove garlic, finely sliced (optional)
Pinch of sea salt
2 pints (1.1 litres) water or kombu stock
1.2 lb (225 g) fresh mushrooms or 3 1/2 oz (100 g) dried shitake mushrooms
4 oz (110 g) barley, dry roasted
4 oz (110 g) cooked black-eyed beans
2 inch (5 cm) piece of fresh root ginger, peeled and grated (optional)
1 tablespoon tamari/shoyu soya sauce or 1 teaspoon yeast extract
method
1. Simmer the onion and garlic with the salt in 1/2 pint (280 ml) water or stock until 'frothing1 disappears.
2. Add the mushrooms, barley and remaining water or stock, bring to the boil, cover and simmer for 30'40 minutes until the barley is cooked.
3. Stir in the beans, ginger juice (squeezed from the grated fresh ginger) and soya sauce, and allow the flavours to blend before serving.
*If using dried mushrooms, pre-soak for 15 minutes, discarding the stalks.
2. Add the mushrooms, barley and remaining water or stock, bring to the boil, cover and simmer for 30'40 minutes until the barley is cooked.
3. Stir in the beans, ginger juice (squeezed from the grated fresh ginger) and soya sauce, and allow the flavours to blend before serving.
*If using dried mushrooms, pre-soak for 15 minutes, discarding the stalks.
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