Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, leek and barley miso soup (macrobiotic). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook leek and barley miso soup (macrobiotic) using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Prepare 1 Leek
- Prepare 1 medium Onion
- Take 50 grams Barley
- Prepare 1 Carrot
- Prepare 1 Garlic
- Make ready 4 cm Kombu
- Make ready 1 Miso
- Get 1 Green onions
- Take 1 Sesame oil
- Take 500 ml- Water/vegetable stock
Instructions 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. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
