365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Paste Product Miso Soups > Autumn Eggplant and Tubular Fish Cake Miso Soup
Photo of miso soup

Autumn Eggplant and Tubular Fish Cake Miso Soup

Deep-frying eggplant makes it sweeter. Enjoy tasty autumn eggplant after deep-frying it without batter.

Ingredients (4 servings)

Eggplant 1
Chikuwa (Tubular fish cake) 2
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)

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Cut the eggplant into proper sizes and deep-fry with vegetable oil at 180 °C. Cut the chikuwa into proper sizes.
  2. Bring the dashi stock to a boil and add the chikuwa. Dissolve the miso and boil for a moment.
  3. Place the eggplant in bowls and pour in the miso soup of 2 for serving.

★ A Note

Deep-frying changes the color of eggplant to vivid purple. If you have tempura for dinner on the previous day, deep-fry an extra eggplant without batter and just use it for this miso soup.

To Top