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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Steamed Eggplant and Deep-fried Tofu Miso Soup
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Steamed Eggplant and Deep-fried Tofu Miso Soup
Enjoy steamed eggplant melting in the mouth with crispy white radish sprouts (kaiwaredaikon).
Ingredients (4 servings)
| Eggplants | 2 |
|---|---|
| Kaiwaredaikon | 1/2 pack |
| Aburaage (Deep-fried tofu) | 1/2 piece |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Peel the eggplants, cut them into proper sizes and heat them in a microwave for about 2 minutes. Slice the aburaage.
- Bring the dashi stock to a boil and add the aburaage. After the aburaage is cooked, dissolve the miso and boil for a moment.
- Place the eggplants in bowls and pour the miso soup of 2 over them. Serve the miso soup with the kaiwaredaikon on top.
★ A Note
Eggplants in season go well with savory aburaage in this miso soup.
