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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, leek and barley miso soup (macrobiotic). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Leek and Barley Miso Soup (Macrobiotic) is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Leek and Barley Miso Soup (Macrobiotic) is something which 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.

To begin with this recipe, we must first prepare a few components. You can cook 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. Get 1 Leek
  2. Make ready 1 medium Onion
  3. Make ready 50 grams Barley
  4. Prepare 1 Carrot
  5. Prepare 1 Garlic
  6. Prepare 4 cm Kombu
  7. Take 1 Miso
  8. Get 1 Green onions
  9. Make ready 1 Sesame oil
  10. Get 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.

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. For the creamy part of the soup, I add a little light cream at the end of cooking, it gives an amazing silky creaminess and when divided up, isn't much syns at all. White miso (shiro miso) has a sweeter flavour and works better in dressing, sauces, and desserts. Add the barley and water, bring to a boil.

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