Step-by-Step Guide to Prepare Any-night-of-the-week Leek and Barley Miso Soup (Macrobiotic)

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

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

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. Miso soup is not miso soup without dashi. While you may not be familiar with dashi, it is actually the easiest and quickest broth one can make at home.

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.

Miso soup is not miso soup without dashi. While you may not be familiar with dashi, it is actually the easiest and quickest broth one can make at home. Miso (味噌), fermented soybean paste, is made from soybeans, grains (steamed rice or barley), salt, and koji culture (麹, a fermentation starter). For this and many other great macrobiotic recipes visit Clearspring. Miso soup is a kitchen staple in Japan.

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