First rinse the barley and then place in a pan of salted water and simmer for 15/20 minutes until it is cooked but still retains a bite. Drain and keep to add to the soup bowls later.
Add the shallots, garlic and ginger to a pan with the olive oil and cook until softened but not coloured.
Add the vegetable stock, soya beans, kale and sugar snaps and bring to the boil. Simmer for a couple of minutes and then add the miso paste. Adjust seasoning if needed.
Place a tablespoon of cooked barley in the bottom of each warmed soup bowl and pour in the soup.
Sprinkle with chilli if you like a bit of a kick!