Shiitake and Barley Soup with Root Veggies - CERES Fair Food

Ingredients

• 8-10 dried shiitake mushrooms
• 1/2 C pearled barley *soaked overnight
• 3 tsp tamari
• a 5cm piece of kombu (I used wakame in its absence)
• 1.75-2L vegetable stock or water
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, finely diced
• 2-3 fresh thyme sprigs, leaves only
• 2 carrots, unpeeled and finely diced
• 1/2 medium sweet potato, peeled and finely diced
• 1 swede, peeled and finely diced
• 1 medium parsnip, finely diced
• 1 celery stalk, finely diced
• 1 inch fresh ginger, grated
• 1-2 tsp mirin (optional)
• big handful of parsley, chopped, to serve