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Heat the olive oil in a large pot over medium high heat for 2 minutes until the hot oil is sizzling and shimmering. Add ground beef and stir well to cook for 5-7 minutes until browned.
Add onion and garlic. Stir well to combine and cook for 3-4 minutes until onions are soft and tender. Add cabbage, carrots, barley, and bay leaves. Stir well to combine and cook for another 2 minutes.
Add tomato sauce, soy sauce, miso paste and water. Stir well and bring the soup to a boil.
Turn the heat down to low and cover. Simmer for 1 hour until the barley is soft and tripled in size. The barley be soft but still chewy.
Serve warm and garnish with fresh parsley.