3spring onions,white and light green part only, thinly sliced
6eggs cooked to your liking,for serving
Instructions
Combine apple cider, chicken broth, water and kombu in a large saucepan. Bring to the boil, remove from heat and transfer to a large measuring jug to steep
1 cup apple cider, 3 cups chicken broth, 2 cups water, piece One medium strip of kombu
Pop the saucepan back on the heat. Add the butter to melt. Once melted, add in the onions with a pinch of salt. Cook over a medium heat until caramelised; about 20 minutes (stirring occasionally)
3 tablespoon unsalted butter, 2 onions,
Remove the kombu from the broth mixture. Pour the liquid in with the onions. Add in the tamari and barley. Cover and cook over a low heat for about an hour - until the barley is creamy and resembles porridge