How to Make Eggplant Miso Soup (Nasu no Misoshiru)

By Sudachi · 25 min

Ingredients

Instructions

1. Put 1 tbsp cooking oil in a cold frying pan, add the eggplant and the aburaage, and toss gently so everything is thinly and evenly coated.
2. Lay the eggplant skin-side down, set the heat to medium and press gently so the skin touches the pan fully. Fry 1 to 2 minutes, until the skin looks glossy and the flesh is slightly translucent, then take off the heat.
3. Heat 500 ml dashi in a saucepan over medium-high until nearly boiling. Add the eggplant and aburaage and simmer for 1 to 2 minutes.
4. Turn off the heat. Put a miso strainer into the broth, add 2 tbsp yellow miso (awase) and whisk to loosen. Lift out the strainer and stir gently to disperse the miso. Taste and add more miso if needed.
5. Ladle the eggplant and aburaage into bowls and pour the soup over them. Drizzle with toasted sesame oil, then top with the myoga and shredded shiso.

Summarized from Sudachi's video. Watch it for the details.

More recipes with

GingerTofuMisoEggplant