Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, leek and barley miso soup (macrobiotic). One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

My macrobiotic soup has a medley of mushrooms and wild rice. Leeks give it a lovely flavor, increasing the nutrition too. Barley or brown rice miso produces a soup with deep and savory flavors. The earthy mushrooms and wild rice work well with the dark miso, complimenting its richness.

Leek and Barley Miso Soup (Macrobiotic) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Leek and Barley Miso Soup (Macrobiotic) is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this 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 can achieve that.

The ingredients needed to make Leek and Barley Miso Soup (Macrobiotic):

1. Prepare 1 Leek
2. Prepare 1 medium Onion
3. Get 50 grams Barley
4. Prepare 1 Carrot
5. Make ready 1 Garlic
6. Prepare 4 cm Kombu
7. Get 1 Miso
8. Get 1 Green onions
9. Get 1 Sesame oil
10. Get 500 ml- Water/vegetable stock

Sprinkle with spring onions/chives and a drizzle of toasted. 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. Add the miso paste to a small bowl and stir until smooth with a few tablespoons broth, then add to the soup.

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.

I recently started to make this soup based on the leek miso soup recipe I saw long time ago in the macrobiotic recipe book. Add the miso paste to a small bowl and stir until smooth with a few tablespoons broth, then add to the soup. Rinse leek thoroughly and cut into rings. Add tofu and mushrooms to the soup and simmer a few minutes. This mushroom barley soup recipe is strengthening for digestion and excellent for building the blood, as well as healing for the liver.

So that is going to wrap it up with this exceptional food leek and barley miso soup (macrobiotic) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!