Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Deep-fried Eggplant and Fresh Tofu Skin Miso Soup
- Search among all miso soups
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
(Living Pure Red Miso)
Directions
- 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.
- Bring the dashi stock to a boil and add the namayuba. After the namayuba is cooked, dissolve the miso and boil for a moment.
- 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.
