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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Small Eggplant and Japanese Mustard Miso Soup
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Small Eggplant and Japanese Mustard Miso Soup
Use very small eggplants for this miso soup.
Ingredients (4 servings)
| Small eggplants | 4 |
|---|---|
| Japanese mustard | 1/2 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Cut the small eggplants into proper sizes.
- Bring the dashi stock to a boil and add the small eggplants. After the eggplants are cooked, lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the Japanese mustard on top.
★ A Note
Small eggplants have soft skin and fewer seeds and are sweet. They are good for miso soup and pickling.
