Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a special dish, leek and barley miso soup (macrobiotic). It is one of my favorites food recipes. For mine, 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 recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my entire life.
To begin with this particular recipe, we must 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 that.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Prepare 1 Leek
- Get 1 medium Onion
- Prepare 50 grams Barley
- Get 1 Carrot
- Prepare 1 Garlic
- Take 4 cm Kombu
- Prepare 1 Miso
- Make ready 1 Green onions
- Get 1 Sesame oil
- Take 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 it up for this exceptional food leek and barley miso soup (macrobiotic) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
