365 Days Miso Soup
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Steamed Eggplant and Deep-fried Tofu Miso Soup
Enjoy steamed eggplant melting in the mouth with crispy white radish sprouts (kaiwaredaikon).
Ingredients (4 servings)
| Eggplants | 2 |
|---|---|
| Kaiwaredaikon | 1/2 pack |
| Aburaage (Deep-fried tofu) | 1/2 piece |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Peel the eggplants, cut them into proper sizes and heat them in a microwave for about 2 minutes. Slice the aburaage.
- Bring the dashi stock to a boil and add the aburaage. After the aburaage is cooked, dissolve the miso and boil for a moment.
- Place the eggplants in bowls and pour the miso soup of 2 over them. Serve the miso soup with the kaiwaredaikon on top.
★ A Note
Eggplants in season go well with savory aburaage in this miso soup.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
