Cabbage and barley soup

3 sheets kombu
small handful dried mushrooms
1 tablespoon fennel seeds
1 big onion, chopped large
1 celery stalk, chopped large
fresh ginger, minced
3 garlic cloves, minced
2 big carrots, chopped large
1 teaspoon miso
3 handfuls pearl barley
half a pointed cabbage, chopped large
half a lemon or more

Simmer the kombu and mushrooms in a saucepan to make the broth. In a soup pot, heat some oil over high heat and add the fennel seeds so that they crackle and brown. Before they burn, add the onion and celery and ginger. Remove the kombu from the broth, but leave the mushrooms. When the onions are translucent, add the carrots and the broth. When it comes to boil, add the miso and the barley. When it boils again, add the cabbage. Reduce heat to medium and cook about 20 more minutes, until the barley and the veg are tender. Season with salt and lemon juice.