Miso Soup with Fried Eggplant - Japanese Cooking 101

Name: Miso Soup with Fried Eggplant - Japanese Cooking 101
Total time: 25 min
Ingredients: 4 cups Dashi; 2–3 Eggplant; 2 Scallion; 1 tbsp Oil; 4–5 tbsp Miso, paste

By Japanese Cooking 101 · 25 min

Ingredients

Dashi4 cups
Eggplant2–3
Scallion2
Oil1 tbsp
Miso · paste4–5 tbsp

Instructions

Make the dashi broth, or use instant dashi, and keep it warm with a lid on.
Finely chop the green onions. Cut the eggplants into sticks about 1 1/2 inches long.
Heat the oil in a frying pan and pan-fry the eggplant for about 7 to 10 minutes, until soft and lightly browned.
Add the cooked eggplant to the broth, dissolve the miso paste in it, then stir in the chopped green onions.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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