Time 45 minutes

Serving 4

• 1 tablespoon toasted sesame oil, coconut oil or olive oil
• 6 garlic cloves, coarsely chopped
• ¾ cup pearled barley
• 1 tablespoon soy sauce, plus more to taste
• 1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced ¼-inch thick, tips left whole
• 1 cup fresh or frozen shelled peas, edamame or fava beans
• 3 tablespoons yellow or white miso
• 1 tablespoon unseasoned rice vinegar
• 1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Step 1
In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.

Step 2
Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.

Step 3
In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)