365 Days Miso Soup
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Deep-fried Bitter Gourd and Grilled Eggplant Miso Soup
Enjoy the slight bitterness of bitter gourd (goya) and sweet grilled eggplant in this miso soup. It is full of vitamins.
Ingredients (4 servings)
| Goya | 1/2 |
|---|---|
| Eggplant | 1 |
| Sobanome (Buckwheat sprouts) |
A few |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Remove the seeds and pulp from the goya, slice it into semicircular shapes and deep-fry in vegetable oil at 180 °C. Grill the eggplant, peel it and cut into proper sizes.
- Bring the dashi stock to a boil and add the eggplant. Dissolve the miso and add the goya.
- Serve the miso soup in bowls with the sobanome on top.
★ A Note
If you don’t like the bitterness of goya, soak its cut pieces in water for a few minutes to remove bitterness.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
