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Leek And Barley Miso Soup (macrobiotic) Recipe

Leek and Barley Miso Soup (Macrobiotic) Recipe
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Serving : 2
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Prepare the ingredients before making Leek and Barley Miso Soup (Macrobiotic) in your home. Then, follow these steps below to serve Leek and Barley Miso Soup (Macrobiotic) for your family or friends.

Ingredients: Leek and Barley Miso Soup (Macrobiotic)

  • 1 Leek
  • 1 medium Onion
  • 50 grams Barley
  • 1 Carrot
  • 1 Garlic
  • 4 cm Kombu
  • 1 Miso
  • 1 Green onions
  • 1 Sesame oil
  • 500 ml- Water/vegetable stock

How to Make Leek and Barley Miso Soup (Macrobiotic)

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Leek and Barley Miso Soup (Macrobiotic) in your home by yourself.

    Step 1
  • Cut the vegetables into bite-size pieces. Finely chop the garlic.
  • Step 2
  • In a pot, pour water or vegetable stock with konbu seaweed. Bring to a boil.
  • Step 3
  • Once it's boiled, add all vegetables, garlic and barley. Simmer over low heat.
  • Step 4
  • When all ingredients have softened (add water if it has reduced), dissolve the miso.
  • Step 5
  • Take out the konbu seaweed, finely chop and return to the pot.
  • Step 6
  • Add a little bit of leek and sesame oil if you like. Done.
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