Right when you open the lid, you might not think that the soup has enough barley. Just wait 10 minutes. As the soup sits, the barley absorbs the broth and plumps up, becoming more noticeable in the soup.
Stovetop Instructions: You can also cook this soup on the stovetop. Follow the same instructions to saute the veggies in a soup pot, then add water, broth and barley. Simmer gently with a lid, stirring occasionally, for about 30 minutes until the barley is tender. Then follow the instructions above for adding miso.
Storage: This soup will stay fresh for up to 5 days in the refrigerator. You can also freeze the soup if necessary, but the barley gets softer after being frozen and defrosted.
This recipe was tested in a 6-quart Instant Pot