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Green Eggplant and Shiso Miso Soup

Eggplant, which is in season in summer, goes very well with shiso (beefsteak plant) leaves, often called ohba, making this miso soup very savory.

Ingredients (4 servings)

Green eggplant 1
Ohba (Shiso leaves) 4
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Awase Miso

Ikiteru Awase Miso
(Living Mixed Miso)


  1. Cut the green eggplant into proper sizes and place them in water. Shred the ohba.
  2. Bring the dashi stock to a boil and add the green eggplant. After the eggplant is cooked, dissolve the miso.
  3. Serve the miso soup in bowls with the shredded ohba on top.

★ A Note

The eggplant varieties are increasing: for example, green eggplant and white eggplant. You can enjoy a different taste by using a different eggplant variety in miso soup.

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