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Healthy Miso Soup Full of Vegetables
This is a healthy but rich miso soup suitable for nice early summer days.
Ingredients (4 servings)
| Eggplant | 1/2 |
|---|---|
| Daikon radish | 3 cm |
| Shimeji mushroom | 1/2 pack |
| Tofu | 1/4 cake |
| Dried wakame (brown seaweed) |
4 g |
| Asatsuki (Japanese chive) | 1 stalk |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Cut the eggplant and daikon radish into proper sizes. Cut the base off the shimeji and separate into smaller bunches. Cut the tofu into 1-cm cubes. Chop the asatsuki into fine pieces. Rehydrate the dried wakame and drain it.
- Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso.
- Serve the miso soup in bowls with the asatsuki sprinkled.
★ A Note
Add shimeji mushroom in the dashi stock when it is still cold. It makes the miso soup more flagrant and better.
