365 Days 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 |
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.
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)
