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Eggplant and Wakame Miso Soup
Eggplant absorbs the umami (good taste) of the traditional taste of this miso soup.
Ingredients (4 servings)
| Eggplant | 1 |
|---|---|
| Dried wakame | 5 g |
| Myoga (Japanese ginger) | 1 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Slice the eggplant and soak in water to remove harshness. Rehydrate the wakame in water and cut the myoga into round slices.
- Bring the dashi stock to a boil and add the eggplant and wakame. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the myoga on top.
★ A Note
The flavors of eggplant and myoga in season make you feel summer.
