4 c. water, reserve 1 c. to dissolve miso
3 tbsp. pearled barley
3 tbsp. uncooked rolled oats
1/2 c. diced onion
2 tsp. finely minced raw garlic
2 tbsp. sweet white miso
1 c. bite size broccoli florets, cut very thin
1/16 tsp. each oregano and dried marjoram

Add barely to boiling water, after boiling resumes, simmer 1/2 hour. Add oats, onion and garlic. Bring to boil again and simmer 1 hour. Check occasionally, may want pan lid bit ajar if mixture foams up. Dissolve miso in reserved water, add to soup, rinse dish into the soup; simmer 15 minutes. When everything is soft, add broccoli. Check seasoning, adding more dissolved miso if needed. Serve hot.

Miso is made from soy beans, tastes a bit like peanut butter, is salty and fermented. Can be used to make bouillon and soup stock.