Hey everyone, I hope you’re having an amazing day today. 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’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin 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 can achieve it.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Take 1 Leek
- Get 1 medium Onion
- Prepare 50 grams Barley
- Get 1 Carrot
- Take 1 Garlic
- Prepare 4 cm Kombu
- Get 1 Miso
- Take 1 Green onions
- Prepare 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.
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