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365 Days Miso Soup

Grilled Eggplant and Hiyamugi Noodle Miso Soup

Grilled Eggplant and Hiyamugi Noodle Miso Soup

Enjoy these standard summer foods in this miso soup.

Ingredients (4 servings)

Eggplants 2
Hiyamugi noodles 1/3 bundle
Myoga (Japanese ginger) 1
Mitsuba (Japanese honeywort) Several pieces
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Grill the eggplants, peel and cut into proper sizes. Boil the hiyamugi noodles. Slice the myoga thinly.
  2. Bring the dashi stock to a boil, dissolve the miso and boil for a moment.
  3. Place the eggplants and hiyamugi in bowls and pour in the miso soup of 2. Serve the miso soup with the myoga and mitsuba on top.

★ A Note
Although eggplants can be cooked with a microwave oven, the flavor of grilled eggplants makes this miso soup tastier.

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)

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