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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)
|Green shiso (Japanese basil)
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
- 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.