Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, leek and barley miso soup (macrobiotic). It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Leek and Barley Miso Soup (Macrobiotic) is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have leek and barley miso soup (macrobiotic) using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Get 1 Leek
- Get 1 medium Onion
- Make ready 50 grams Barley
- Get 1 Carrot
- Prepare 1 Garlic
- Prepare 4 cm Kombu
- Prepare 1 Miso
- Prepare 1 Green onions
- Get 1 Sesame oil
- Get 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.
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