Leek and Barley Miso Soup (Macrobiotic)
Leek and Barley Miso Soup (Macrobiotic)

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, leek and barley miso soup (macrobiotic). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Leek and Barley Miso Soup (Macrobiotic) is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Leek and Barley Miso Soup (Macrobiotic) is something that I have loved my whole life. They’re fine and they look fantastic.

Great recipe for Leek and Barley Miso Soup (Macrobiotic). I recently started to make this soup based on the leek miso soup recipe I saw long time ago in the macrobiotic recipe book. The combination of leek and miso is perfect. I think the name of the book was "Macrobiotic Cookbook"?!

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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):
  1. Take 1 Leek
  2. Get 1 medium Onion
  3. Prepare 50 grams Barley
  4. Make ready 1 Carrot
  5. Prepare 1 Garlic
  6. Take 4 cm Kombu
  7. Prepare 1 Miso
  8. Make ready 1 Green onions
  9. Prepare 1 Sesame oil
  10. Make ready 500 ml- Water/vegetable stock

You can make your own broth or use your favorite canned or boxed. Leeks and mushrooms, both dried and fresh are the real keys to this wonderful soup. Skim away any large clouds of froth with a fine-mesh strainer. Place the miso in a small bowl and ladle in some of the hot stock from the pan.

Instructions to make Leek and Barley Miso Soup (Macrobiotic):
  1. Cut the vegetables into bite-size pieces. Finely chop the garlic.
  2. In a pot, pour water or vegetable stock with konbu seaweed. Bring to a boil.
  3. Once it's boiled, add all vegetables, garlic and barley. Simmer over low heat.
  4. When all ingredients have softened (add water if it has reduced), dissolve the miso.
  5. Take out the konbu seaweed, finely chop and return to the pot.
  6. Add a little bit of leek and sesame oil if you like. Done.

Skim away any large clouds of froth with a fine-mesh strainer. Place the miso in a small bowl and ladle in some of the hot stock from the pan. Stir in the miso to dissolve then add the mixture to the pan. Do not allow the soup to boil once the miso has been added. Heat the olive oil in a large pan then add the bacon and leeks, and cook until the leeks have softened.

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