Hi, I am Joana. Today, we’re going to make leek and barley miso soup (macrobiotic) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit more unique. 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 popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. 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):
- Make ready 1 Leek
- Take 1 medium Onion
- Prepare 50 grams Barley
- Make ready 1 Carrot
- Take 1 Garlic
- Take 4 cm Kombu
- Take 1 Miso
- Make ready 1 Green onions
- Get 1 Sesame oil
- Get 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’s going to wrap this up with this special dish leek and barley miso soup (macrobiotic) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Let’s cook!
