Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, miso soup with aubergine. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
By Sophie Godwin - Cookery writer. I'm going to show how to cook an eggplant miso soup. You can easily make a Japanease style miso soup. How to prepare eggplant for the miso soup.
Miso soup with Aubergine is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Miso soup with Aubergine is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have miso soup with aubergine using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Miso soup with Aubergine:
- Make ready 8 Baby potatoes
- Make ready 1/2 Aubergine
- Get 1/2 Leek
- Make ready 1 liter Water
- Take 1 packages Dashi
- Prepare 1 tbsp Olive oil
- Make ready 1 tbsp Dried seaweed
- Get 2 tbsp Miso paste
We have plenty of healthy soup recipes that use miso paste, from chicken noodle soup to rainbow veg soup. Or check out our BBQ ideas with miso marinades - showstopping ribs, chicken skewers and Miso and aubergine is a match made in heaven, and this recipe is perfect for the BBQ this summer. Miso is a Japanese paste made from fermented soybeans that gives a deep, savoury flavour to dishes. It can be found in most supermarkets, and can be used in soups, dressings and marinades to give flavour-packed results.
Steps to make Miso soup with Aubergine:
- Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.
- Prepare dashi and miso.
- Prepare the wakame seaweed by dipping it into water.
- Add dashi into the water, together with the potatoes and boil until the potatoes are soft.
- In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.
- Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,
- Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.
- Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup
Miso is a Japanese paste made from fermented soybeans that gives a deep, savoury flavour to dishes. It can be found in most supermarkets, and can be used in soups, dressings and marinades to give flavour-packed results. We've served our miso aubergine with a simple grain salad. Miso-glazed aubergine is grilled until beautifully charred and topped with vibrant spring onion, chopped peanuts and red chilli, for a fresh and feisty finish. Brush the cooked aubergines with the remaining glaze, then top with the nuts, spring onions, chilli and coriander.
So that is going to wrap it up for this special food miso soup with aubergine recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
