Miso Soup with Fried Eggplant

De Japanese Cooking 101 · 25 min

Ingredientes

Preparación

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

Resumido del vídeo de Japanese Cooking 101. Míralo para los detalles.

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