Leek and Barley Miso Soup (Macrobiotic).
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, leek and barley miso soup (macrobiotic). One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of current trending foods on earth. It's appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Leek and Barley Miso Soup (Macrobiotic) is something which I've loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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):
- {Take of Leek.
- {Make ready of Onion.
- {Take of Barley.
- {Take of Carrot.
- {Prepare of Garlic.
- {Take of cm Kombu.
- {Prepare of Miso.
- {Get of Green onions.
- {Get of Sesame oil.
- {Take of 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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