Super Easy, I threw all the ingredients into a shallow baking dish (well except the tofu, I like a crunch coating of flavor on it so I pan fried that with garlic powder and salt in sesame oil then added it too the soup) and put it in the oven at 350 for an hour. Super easy.
Farmer Market
Bok Choy - 1large head chopped in 2 inch dice
Carrots - 2 medium carrots (I don't usually peel them when they're super fresh because they don't have that old dirt flavor;) cut into 1/2inch round dices
Garlic - 2 cloves diced
Onion (last little bulb from last weeks trip) - 1 small onion 1/2 dice (or whatever size you like onion in your soup)
Co-Op
Bulk Organic Soy Sauce - to taste, but you can probably start with 2 tbs (the barley with suck up the salt and make everything taste more bland, be prepared to put more soy or even salt in to get the flavor right.
Organic Whole Barley - 1/2cup
Organic Firm Tofu - 2/3 package cut in whatever shape and size you prefer (you can totally leave this out, I just happened to have an opened package and thought it would go well with the other flavors)
Costco
Dehydrated Sliced Shiitake Mushrooms - 1/2 cup rinsed
My kitchen sink
Water, Tucson flavor 4-5cups
The barley and the dried mushrooms both need water so start with 4 cups and add more if ya need it 30minutes in.
Try this with other greens and grains too! Add diced tomatoes and different spices to get something new ;)
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