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Small Eggplant and Japanese Mustard Miso Soup

Use very small eggplants for this miso soup.

Ingredients (4 servings)

Small eggplants 4
Japanese mustard 1/2 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the small eggplants into proper sizes.
  2. Bring the dashi stock to a boil and add the small eggplants. After the eggplants are cooked, lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the Japanese mustard on top.

★ A Note

Small eggplants have soft skin and fewer seeds and are sweet. They are good for miso soup and pickling.

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