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Recipes > 365 Days Miso Soup > Other Miso Soups > Seared Seasoned Cod Roe and Hakata Eggplant Miso Soup
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Seared Seasoned Cod Roe and Hakata Eggplant Miso Soup
Enjoy tastes of Hakata with this miso soup using vivid seasoned cod roes (mentaiko).
Ingredients (4 servings)
| Mentaiko | 4 roes |
|---|---|
| Hakata eggplant | 1/2 |
| Asatsuki (Chive) | 2 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Sear the mentaiko over direct flames and cut into proper sizes. Cut the Hakata eggplant into round slices and grill. Chop the asatsuki finely.
- Bring the dashi stock to a boil and dissolve the miso. Add the eggplant and boil for a short time.
- Serve the miso soup in bowls with the mentaiko on top and asatsuki sprinkled.
★ A Note
Hakata eggplant is an elongated deep-purple eggplant. It has less harshness than ordinary eggplant. The shape and color of eggplant vary from region to region. You can try various eggplants for this miso soup.
