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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, leek and barley miso soup (macrobiotic). One of my favorites food recipes. For mine, 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 recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve 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 have to prepare a few ingredients. You can cook leek and barley miso soup (macrobiotic) using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):
  1. Make ready Leek
  2. Prepare Onion
  3. Get Barley
  4. Take Carrot
  5. Make ready Garlic
  6. Make ready cm Kombu
  7. Prepare Miso
  8. Take Green onions
  9. Get Sesame oil
  10. Prepare 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.

Steps 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.

So that is going to wrap it up with this special food leek and barley miso soup (macrobiotic) recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!