Ingredients (3 servings):
1 ½ tbs low-sodium vegetable broth
3 scallions, sliced (keep green tops separate)
1-inch piece fresh ginger, sliced
½ cup red bell pepper, sliced
1 ½ cups asparagus, chopped
1 cup baby shiitake mushrooms, halved or sliced
½ cup frozen edamame, thawed
4 cups water
1 ½ cups super firm tofu, cubed or broken into chunks
1 ½ cups cooked hulled barley (½ cup per serving)
Directions:
1. In a pot, bring 4 cups of water to a simmer and stir in the broth base, ginger, scallion whites, and red bell pepper.
2. Simmer for 5–7 minutes to infuse the broth with flavor.
3. Add mushrooms, asparagus, and edamame, and cook for another 5–6 minutes until tender.
4. Gently stir in the tofu and heat for 2–3 minutes until warmed through.
5. Divide cooked barley into bowls, pour the hot veggie broth over, and top with scallion greens (optional: sesame oil or sesame seeds).
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食材（3人份）：
1½ 湯匙低鈉蔬菜高湯
3 根青蔥，切片（綠色部分分開留用）
1 吋新鮮薑片
½ 杯紅甜椒，切條
1½ 杯蘆筍，切段
1 杯鴻喜菇（香菇），對切或切片
½ 杯冷凍毛豆，解凍
4 杯水
1½ 杯超硬豆腐，切丁或撥成小塊
1½ 杯熟去殼薏仁（每份約½ 杯）
作法：
1. 在鍋中加入 4 杯水加熱至微滾，拌入高湯底、薑片、青蔥白色部分及紅甜椒。
2. 煮約 5–7 分鐘，使湯底入味。
3. 加入香菇、蘆筍與毛豆，再煮 5–6 分鐘至軟嫩。
4. 輕輕加入豆腐，續煮 2–3 分鐘至加熱透。
5. 將熟薏仁分裝入碗中，倒入熱蔬菜湯，最後撒上青蔥綠色部分（可選擇加芝麻油或芝麻增香）。