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For so many years pearl barley soup was my favorite dish until I discovered baked tofu. So now it is on second place, but I still love it very much.
For a classic pearl barley soup a beef bone with flesh is cooked for hours and then pearl barley and veggies are added to the broth. I like it the easy way (as usual): All ingredients in a pot, cook it and done. Some people cook the barley separately and rinse it, to avoid the soup from getting slimy. Well, I love it slimy…
Back when I ate meat, I used to add canned beef to the soup. Comparing texture and taste I like Wheaty seitan medallions best as a substitute instead of smoked tofu or other meat-like products.
- Cube the seitan medallions and place all ingredients in a big pot. Bring to boil and let cook for 20 minutes. Then reduce the heat and let well for 10 minutes. Season to taste with salt, pepper and yeast extract.
- Arrange in bowls and refine with Maggi seasoning, soy sauce or tamari before eating.