Ingredients
1 cup barley (soaked overnight)
3 cobs of corn
2 carrots
2 stalks of celery
½ bunch bok choy
1 teaspoon grated ginger
1 tablespoon cold pressed oil
sea salt
1 tablespoon tamari soy sauce

Methodology
Sauté ginger in oil; add barley & 5 cups of water. Bring to a boil & simmer on low heat until barley is almost soft. Cut corn kernels off cob & add to saucepan along with vegetables that have been cut into cubes. Add salt & tamari soy sauce. When vegetables are soft, soup is ready to serve. This goes very well with sourdough bread.