Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, leek and barley miso soup (macrobiotic). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Leek and Barley Miso Soup (Macrobiotic) is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look fantastic. Leek and Barley Miso Soup (Macrobiotic) is something that I have loved my whole life.
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 get started with this particular recipe, we have to 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):
- Take Leek
- Get Onion
- Prepare Barley
- Prepare Carrot
- Make ready Garlic
- Take cm Kombu
- Make ready Miso
- Prepare Green onions
- Take Sesame oil
- Get 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):
- 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.
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.
So that is going to wrap this up with this special food leek and barley miso soup (macrobiotic) recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
