Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, leek and barley miso soup (macrobiotic). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my whole life.
To get started with this 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 can achieve it.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Prepare 1 Leek
- Make ready 1 medium Onion
- Get 50 grams Barley
- Make ready 1 Carrot
- Make ready 1 Garlic
- Prepare 4 cm Kombu
- Prepare 1 Miso
- Make ready 1 Green onions
- Take 1 Sesame oil
- Make ready 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 for this special food leek and barley miso soup (macrobiotic) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
