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Recipes > 365 Days Miso Soup > Paste Product Miso Soups > Autumn Eggplant and Tubular Fish Cake Miso Soup
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Autumn Eggplant and Tubular Fish Cake Miso Soup
Deep-frying eggplant makes it sweeter. Enjoy tasty autumn eggplant after deep-frying it without batter.
Ingredients (4 servings)
| Eggplant | 1 |
|---|---|
| Chikuwa (Tubular fish cake) | 2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Cut the eggplant into proper sizes and deep-fry with vegetable oil at 180 °C. Cut the chikuwa into proper sizes.
- Bring the dashi stock to a boil and add the chikuwa. Dissolve the miso and boil for a moment.
- Place the eggplant in bowls and pour in the miso soup of 2 for serving.
★ A Note
Deep-frying changes the color of eggplant to vivid purple. If you have tempura for dinner on the previous day, deep-fry an extra eggplant without batter and just use it for this miso soup.
