Cut the vegetables into bite-size pieces. Finely chop the garlic.

In a pot, pour water or vegetable stock with konbu seaweed. Bring to a boil.

Once it's boiled, add all vegetables, garlic and barley. Simmer over low heat.

When all ingredients have softened (add water if it has reduced), dissolve the miso.

Take out the konbu seaweed, finely chop and return to the pot.

Add a little bit of leek and sesame oil if you like. Done.