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Before you jump to Leek and Barley Miso Soup (Macrobiotic) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
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We hope you got insight from reading it, now let’s go back to leek and barley miso soup (macrobiotic) recipe. To cook leek and barley miso soup (macrobiotic) you only need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Leek and Barley Miso Soup (Macrobiotic):
- Get 1 Leek
- Take 1 medium Onion
- Use 50 grams Barley
- You need 1 Carrot
- Take 1 Garlic
- Prepare 4 cm Kombu
- Prepare 1 Miso
- Provide 1 Green onions
- Use 1 Sesame oil
- Use 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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