Cut the vegetables into bite-size pieces. Finely chop the garlic.
In a pot, pour water or vegetable stock with konbu seaweed. Bring to a boil.
Once it's boiled, add all vegetables, garlic and barley. Simmer over low heat.
When all ingredients have softened (add water if it has reduced), dissolve the miso.
Take out the konbu seaweed, finely chop and return to the pot.
Add a little bit of leek and sesame oil if you like. Done.
Story Behind this Recipe
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. I think the name of the book was "Macrobiotic Cookbook"?!