Hi, I am Joana. Today, I’m gonna show you how to make leek and barley miso soup (macrobiotic) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Leek and Barley Miso Soup (Macrobiotic) Recipe
Leek and Barley Miso Soup (Macrobiotic) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook 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):
- Prepare 1 Leek
- Get 1 medium Onion
- Make ready 50 grams Barley
- Get 1 Carrot
- Prepare 1 Garlic
- Take 4 cm Kombu
- Prepare 1 Miso
- Take 1 Green onions
- Prepare 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 it up for this distinctive dish leek and barley miso soup (macrobiotic) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
