Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, leek and barley miso soup (macrobiotic). One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have leek and barley miso soup (macrobiotic) using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Take 1 Leek
- Prepare 1 medium Onion
- Prepare 50 grams Barley
- Make ready 1 Carrot
- Take 1 Garlic
- Get 4 cm Kombu
- Make ready 1 Miso
- Get 1 Green onions
- Prepare 1 Sesame oil
- Prepare 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 it up for this special food leek and barley miso soup (macrobiotic) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
