Empty My Fridge
Cold Miso Soup with Eggplant - Japanese Cooking 101
Ingredients
- Dashi2 cups
- Miso · paste2 tbsp
- Eggplant2
- Perilla leaf2
- Bonito flake2 tbsp
Instructions
- Make dashi using a dashi packet, then dissolve the miso paste in it. Once it has cooled enough, refrigerate for a couple of hours until cold.
- Peel the eggplants, place them on a plate, cover with plastic wrap and microwave for a couple of minutes until tender. Let cool, then cut into 5 cm (2 inch) long pieces. Refrigerate until the soup is cold.
- Cut the shiso leaves (or green onion) very thinly.
- Put half of the eggplant in a soup bowl, pour in the chilled soup, and top with the shiso and katsuobushi. Make a second bowl the same way.
Summarized from Japanese Cooking 101's video. Watch it for the details.
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