Black Barley With Mushroom Broth

Ingredients

• 1 cup black barley
• 12 crimini or white button mushrooms
• stems and caps separated
• 4 bay leaves
• 1 tablespoon kosher salt
• plus more
• 4 large eggs
• 1 small red or watermelon radish
• trimmed
• thinly sliced
• 1/4 cup kimchi
• thinly sliced
• Small cilantro sprigs and olive oil (for serving)

Instructions

1. 1

   Place barley in a medium bowl and add 3 cups cold water to cover.

2. 2

   Cover and chill at least 12 hours.

3. 3

   Drain barley, reserving soaking liquid.

4. 4

   Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan.

5. 5

   Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80–90 minutes.

6. 6

   Drain and transfer to a rimmed baking sheet to cool.

7. 7

   Pluck out mushroom stems and bay leaves and discard.

8. 8

   While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water.

9. 9

   Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool.

10. 10

    Carefully peel; set aside.

11. 11

    Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid.

12. 12

    Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10–12 minutes.

13. 13

    Season with salt.

14. 14

    Strain through a fine-mesh sieve into a medium bowl.

15. 15

    Divide barley among bowls.