Instructions: *Peel onions reserving skins. Bring water to a boil. Add onion skins and kombu. Remove kombu after at least 5 minutes. (I use the wakame and cut it up finely and put it back in the pot because I want to get all the sea veg I can). Let onion skins continue to cook until water is deep yellow. Slice onions in half moons or dice and saute in oil until translucent. Add the barley malt. Saute until lightly browned. Drain cooking stock and add onion mixture to it. Add the tamari and rice vinegar. Simmer 10 minutes.

Serve with chopped parsley or baked mochi cubes.

Note: That is the way I got the recipe from Deborah Kelley on
*P. You know me, I have to add or change. I add a tablespoon of dark brown miso at the end of cooking. (Do not boil miso as it destroys some of the enzymes in it.) That way I get my miso soup every day. I get a thick slice of sourdough bread and toast it under the broiler, put it in the soup bowl and ladle the soup over it.

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