500 ml carrot juice
3 tbsp miso paste
1 ½ cups pearl barley (rinsed)
4 carrots (peeled and cut into thick slices)
5 sticks celery (cut into thick slices)
1 yellow onion (peeled and sliced)
3 cups fresh shiitake mushrooms (destemmed and halved)
3 cups kale leaves (destemmed and torn)
2 cloves garlic (sliced)
1 tbsp honey
salt (to taste)
1 tbsp vegetable oil
Serve immediately