Today’s miso soup is cold miso soup with eggplant. The eggplant is simply cooked in the microwave, significantly reducing stovetop cooking time. During hot days, you want to minimize heat-based cooking as much as possible! All ingredients should be well-chilled in the fridge so that the end product is nicely cold. Prepare this in the morning, and you’ll have a wonderfully cold soup for dinner. Shiso leaves add a refreshing herbal taste, but you can substitute with green onion if you can’t find them. We hope this soup helps you cool down!
Cold miso soup with succulent eggplant, perfect for summer
Video
Ingredients
- 2 cups Dashi
- 2 Tbsp Miso paste
- 2 eggplants
- 2 Shiso leaves (or 1 green onion)
- 2 Tbsp Katsuobushi (dried bonito flakes)
Instructions
- Make dashi with a dashi packet, and dissolve the miso paste. When it's cooled enough, refrigerate for a couple of hours until cold.
- Peel the eggplants, place them on a plate and wrap with plastic, then microwave for a couple of minutes until tender. Cool and cut them into 2" (5 cm) long pieces. Refrigerate until the soup is cold.
- Cut Shiso leaves or green onion very thinly.
- Place half of the eggplants in a soup bowl, pour the chilled soup, and top with shiso leaves and katsuobushi (bonito flakes). Make another bowl.
