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.