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Grilled Eggplant and Deep-fried Tofu Miso Soup
The aroma of grilled eggplant spreads from the miso soup.
Ingredients (4 servings)
|Aburaage (Deep-fried tofu)
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
(Kyushu-grown Barley Miso)
- Grill and peel the eggplants and cut them into proper sizes. Slice the aburaage and cut the green onion to 2 ~ 3-cm length.
- Bring the dashi stock to a boil and add the aburaage. After the aburaage is cooked, dissolve the miso and boil for a moment.
- Place the eggplants in bowls and pour the miso soup of 2 over them. Serve the miso soup in bowls with the green onion sprinkled.
★ A Note
This is the miso soup you would like to try when eggplants are in season.