Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, leek and barley miso soup (macrobiotic). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Leek and Barley Miso Soup (Macrobiotic) is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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):
- Prepare 1 Leek
- Take 1 medium Onion
- Take 50 grams Barley
- Get 1 Carrot
- Make ready 1 Garlic
- Make ready 4 cm Kombu
- Take 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 special food leek and barley miso soup (macrobiotic) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
