Mushroom barley stew

Ingredients:

• 1 cup pearl barley (or farro)

• 1 can white beans (optional)

• 4 cups vegetable or chicken broth

• 1 cup water

• 2 tablespoons olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 8 ounces mushrooms of your choice, sliced

• 2 carrots, diced

• 4 stalks celery, diced

• 1/4 cup fresh dill, chopped

• 1/4 teaspoon black pepper

• 1/4 tsp red chili flakes

• 1 tsp dashi or soy sauce

• 1 tsp fish sauce

• 2 cups kale

• 1 block silken tofu

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, mushrooms, carrots, and celery and sauté until the vegetables are tender, about 5-7 minutes. Add pepper, chili flakes, and dill.

2. Add stock, pearl barley, and beans to the pot and reduce the heat to low. Simmer, uncovered, until the barley is tender, about 40 minutes.

3. Add the dashi (or soy sauce) and fish sauce.

4. Reduce the heat to low and add the baby spinach. Simmer for an additional 5 minutes.

5. Serve hot over a quarter-block of silken tofu. Enjoy!