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Deep-fried Eggplant and Fresh Tofu Skin Miso Soup

Enjoy savory deep-fried eggplant and delicate fresh tofu skin (namayuba), with shredded green shiso.

Ingredients (4 servings)

Eggplant 1
Namayuba 1 piece
Green shiso (Japanese basil) 4 leaves
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. Cut the eggplant into proper sizes and deep-fry it in vegetable oil at 180 °C. Cut the namayuba into a littler larger pieces and shred the green shiso leaves.
  2. Bring the dashi stock to a boil and add the namayuba. After the namayuba is cooked, dissolve the miso and boil for a moment.
  3. Place the eggplant in bowls and pour the miso soup of 2 over it. Serve the miso soup with green shiso on top.

★ A Note

Savory deep-fried eggplant brings out the delicate taste of namayuba in this miso soup.

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