Leek and Barley Miso Soup (Macrobiotic)

1. 1

   Cut the vegetables into bite-size pieces.

2. 2

   Finely chop the garlic.

3. 3

   In a pot, pour water or vegetable stock with konbu seaweed.

4. 4

   Bring to a boil.

5. 5

   Once it's boiled, add all vegetables, garlic and barley.

6. 6

   Simmer over low heat.

7. 7

   When all ingredients have softened (add water if it has reduced), dissolve the miso.

8. 8

   Take out the konbu seaweed, finely chop and return to the pot.

9. 9

   Add a little bit of leek and sesame oil if you like.

10. 10

    Done.

* Per serving · 4 servings · Values may vary.

No additional tips available.