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Miso Soup with Egg Plants

Recipe Miso Soup with Egg Plants


First:

Cut off the stem end of eggplant. Peel and cut lengthwise in half, then cut into half-moon slices. Soak in water for 15 minutes to remove bitterness.

Wash cabbage with water. Drain and cut into a size easy to eat.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into a size easy to eat.


Second:
Place dashi stock (basic stock) in pot and heat over high temperature. When it comes to boil, add eggplant, cabbage and aburaage. When it comes to boil again, lower the heat slightly and simmer for 3 minutes.

Soften miso (soy bean paste) with some soup and add to the pot. Add finely chopped leek and remove from heat. Transfer to cups.

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