Hi, I am Marie. Today, we’re going to prepare 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. Nowadays, 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’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Leek and Barley Miso Soup (Macrobiotic) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started 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 it.
The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
- Get 1 Leek
- Make ready 1 medium Onion
- Make ready 50 grams Barley
- Get 1 Carrot
- Prepare 1 Garlic
- Take 4 cm Kombu
- Prepare 1 Miso
- Prepare 1 Green onions
- Get 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.
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