365 Days Miso Soup
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Green Eggplant and Shiso Miso Soup
Eggplant, which is in season in summer, goes very well with shiso (beefsteak plant) leaves, often called ohba, making this miso soup very savory.
Ingredients (4 servings)
| Green eggplant | 1 |
|---|---|
| Ohba (Shiso leaves) | 4 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the green eggplant into proper sizes and place them in water. Shred the ohba.
- Bring the dashi stock to a boil and add the green eggplant. After the eggplant is cooked, dissolve the miso.
- Serve the miso soup in bowls with the shredded ohba on top.
★ A Note
The eggplant varieties are increasing: for example, green eggplant and white eggplant. You can enjoy a different taste by using a different eggplant variety in miso soup.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso
(Living Mixed Miso)
