Hey everyone, it is Drew, welcome to my 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 food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Leek and Barley Miso Soup (Macrobiotic) is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. 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):
- Make ready 1 Leek
- Take 1 medium Onion
- Take 50 grams Barley
- Make ready 1 Carrot
- Get 1 Garlic
- Prepare 4 cm Kombu
- Prepare 1 Miso
- Prepare 1 Green onions
- Take 1 Sesame oil
- Make ready 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’s going to wrap this up for this exceptional food leek and barley miso soup (macrobiotic) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
