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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)

Eggplants 2
Aburaage (Deep-fried tofu) 2 piece
Green onion 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Grill and peel the eggplants and cut them into proper sizes. Slice the aburaage and cut the green onion to 2 ~ 3-cm length.
  2. Bring the dashi stock to a boil and add the aburaage. After the aburaage is cooked, dissolve the miso and boil for a moment.
  3. 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.

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