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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

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Sear the mentaiko over direct flames and cut into proper sizes. Cut the Hakata eggplant into round slices and grill. Chop the asatsuki finely.
  2. Bring the dashi stock to a boil and dissolve the miso. Add the eggplant and boil for a short time.
  3. 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.

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