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Eggplant Miso Soup
Taste the soft boiled eggplant in the miso soup that melts in your mouth.
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Cook Time
10
minutes
mins
Servings
2
Ingredients
1x
2x
3x
1
Small Sized Eggplant
5
g
Green Onions
1
tbsp
Miso
400
ml
Vegan Dashi
½
tbsp
Vegetable Oil
Instructions
Cut the eggplant into small pieces.
Add vegetable oil to a pot over medium heat, stir fry the eggplant to let the surface sear a little. This will bring out the aroma from the vegetable.
Pour the vegan dashi stock, Let the water boil until the eggplant is soft.
Lower the heat. Then dilute the miso on a ladle with the broth and mix it into the soup.
Sprinkle chopped green onion on top
Keyword
miso soup