- 2 1/2 cups veggie stock
2 medium onions quartered
1/2 cup barley
1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
1/2 pound tofu cut into bite-size pieces
1 cup veggie stock
2 stalks celery, sliced
2 tablespoons low-sodium soy sauce
- Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
- Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
- Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
- Adjust the seasoning, if needed, and serve