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Deep-fried Bitter Gourd and Grilled Eggplant Miso Soup

Enjoy the slight bitterness of bitter gourd (goya) and sweet grilled eggplant in this miso soup. It is full of vitamins.

Ingredients (4 servings)

Goya 1/2
Eggplant 1
(Buckwheat sprouts)
A few
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Remove the seeds and pulp from the goya, slice it into semicircular shapes and deep-fry in vegetable oil at 180 °C. Grill the eggplant, peel it and cut into proper sizes.
  2. Bring the dashi stock to a boil and add the eggplant. Dissolve the miso and add the goya.
  3. Serve the miso soup in bowls with the sobanome on top.

★ A Note

If you don’t like the bitterness of goya, soak its cut pieces in water for a few minutes to remove bitterness.

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