365 Days Miso Soup
- Search among all miso soups
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 |
Directions
- Cut the small eggplants into proper sizes.
- Bring the dashi stock to a boil and add the small eggplants. After the eggplants are cooked, lower the heat and dissolve the miso.
- 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.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
