Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, leek and barley miso soup (macrobiotic). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Leek and Barley Miso Soup (Macrobiotic) is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have leek and barley miso soup (macrobiotic) using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Make ready 1 Leek
- Prepare 1 medium Onion
- Get 50 grams Barley
- Prepare 1 Carrot
- Make ready 1 Garlic
- Get 4 cm Kombu
- Make ready 1 Miso
- Take 1 Green onions
- Make ready 1 Sesame oil
- Take 500 ml- Water/vegetable stock
Steps to make Leek and Barley Miso Soup (Macrobiotic):
- Cut the vegetables into bite-size pieces. Finely chop the garlic.
- In a pot, pour water or vegetable stock with konbu seaweed. Bring to a boil.
- Once it's boiled, add all vegetables, garlic and barley. Simmer over low heat.
- When all ingredients have softened (add water if it has reduced), dissolve the miso.
- Take out the konbu seaweed, finely chop and return to the pot.
- Add a little bit of leek and sesame oil if you like. Done.
So that is going to wrap this up with this exceptional food leek and barley miso soup (macrobiotic) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
