Dry roast the barley in a heavy skillet until it smells lightly toasted. Heat the sesame oil in a saute pan. Add the onion, carrot, and burdock, and saute 5 minutes.
Place the barley and vegetables in a large pot with the water an salt. Cover and bring to a boil. Reduce heat to low, simmer 40 minutes. Serve in deep bowls.
