Today’s miso soup is made with pan fried eggplant and green onions. Japanese eggplant is cut into thick sticks and pan fried with oil before added to the broth. Softly cooked eggplant soaks up savory dashi and miso flavor.
Instant dashi packet is used in this recipe, but you can certainly use any types of dashi. Please check Back to Basics: How to Make Dashi to learn more about different types of dashi.
Miso Soup with Fried Eggplant
Servings: 4
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Ingredients
- 4 cups Dashi
- 2-3 Japanese eggplants
- 2 green onions
- 1 Tbsp oil
- 4-5 Tbsp miso paste
Instructions
- Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi. Keep the broth warm covered.
- Cut green onion finely. Cut eggplant into 1 1/2 inch long sticks.
- Heat the oil in a frying pan and pan fry the eggplant until soft and lightly browned, about 7 to 10 minutes.
- Add the cooked eggplant to the broth and dissolve miso paste. Add chopped green onions.
Video
