365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Steamed Eggplant and Deep-fried Tofu Miso Soup
Photo of miso soup

Steamed Eggplant and Deep-fried Tofu Miso Soup

Enjoy steamed eggplant melting in the mouth with crispy white radish sprouts (kaiwaredaikon).

Ingredients (4 servings)

Eggplants 2
Kaiwaredaikon 1/2 pack
Aburaage (Deep-fried tofu) 1/2 piece
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Ikiteru Junsei Aka

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Peel the eggplants, cut them into proper sizes and heat them in a microwave for about 2 minutes. Slice the aburaage.
  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 with the kaiwaredaikon on top.

★ A Note

Eggplants in season go well with savory aburaage in this miso soup.

To Top