365 Days Miso Soup
- Search among all miso soups
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 |
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.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
