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Eggplant and Wakame Miso Soup

Eggplant absorbs the umami (good taste) of the traditional taste of this miso soup.

Ingredients (4 servings)

Eggplant 1
Dried wakame 5 g
Myoga (Japanese ginger) 1
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Slice the eggplant and soak in water to remove harshness. Rehydrate the wakame in water and cut the myoga into round slices.
  2. Bring the dashi stock to a boil and add the eggplant and wakame. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the myoga on top.

★ A Note

The flavors of eggplant and myoga in season make you feel summer.

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