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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, leek and barley miso soup (macrobiotic). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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.

Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Leek and Barley Miso Soup (Macrobiotic) is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

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.

Add the barley and water, bring to a boil. Blend ¼ pint of the soup in a blender with the miso, garlic, salt and soy sauce. Pour the blended soup back into the soup pot, mix well, reheat and serve garnished with lots of chopped parsley. Heat the olive oil in a large pan then add the bacon and leeks, and cook until the leeks have softened. Stir in the parsley and serve with crusty bread.

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