Miso Soup with Fried Eggplant

Por Japanese Cooking 101 · 25 min

Ingredientes

Modo de preparo

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.

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