Bring 1/4 c of the water to a boil in a soup pot. Add the onion & let it cook for 5 minutes. Add the rest of the water along with the stock, beans, potato, carrots & barley. Reduce heat, cover & simmer until all the vegetables are tender.

Stir in the red chard & simmer until the chard wilts, this will only be a minute. Remove the pot from the heat & set aside.

Stir the miso together with the water. Immediately stir into the soup & serve at once.