- Search among all miso soups
Steamed Eggplant and Deep-fried Tofu Miso Soup
Enjoy steamed eggplant melting in the mouth with crispy white radish sprouts (kaiwaredaikon).
Ingredients (4 servings)
|Aburaage (Deep-fried tofu)
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
- Peel the eggplants, cut them into proper sizes and heat them in a microwave for about 2 minutes. Slice the aburaage.
- 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 with the kaiwaredaikon on top.
★ A Note
Eggplants in season go well with savory aburaage in this miso soup.