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Chinese yam and barley simmer into a gentle, nourishing porridge-like soup. This healthy, vegetarian family tonic supports digestion, pcos diet goals, and lower cholesterol eating.
Rinse the pearl barley under cold water, then soak it in a bowl of water for 30 minutes to soften.
Peel the Chinese yam carefully (wear gloves if needed), then slice into half-inch rounds; peel and slice the carrot as well.
Bring 6 cups of water to a boil in a large pot over high heat, then add the soaked barley, lowering to medium.
Add the Chinese yam, carrot, and dried red dates to the pot, cover, and simmer gently on low heat for 60–75 minutes, stirring occasionally to prevent sticking.
Season the soup with salt and white pepper in the last 10 minutes of cooking, and simmer uncovered until the barley is soft and the soup has a porridge-like consistency.
Turn off the heat, allow the soup to cool slightly, adjust seasoning if desired, then serve warm.
