Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, miso soup with myoga ginger and eggplant. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Miso Soup with Myoga Ginger and Eggplant is something that I’ve loved my entire life.
Great recipe for Miso Soup with Myoga Ginger and Eggplant. I've been making this for ages. Don't let it boil once you've added the miso.
To get started with this recipe, we have to prepare a few ingredients. You can have miso soup with myoga ginger and eggplant using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Miso Soup with Myoga Ginger and Eggplant:
- Take 1 Myoga ginger
- Prepare 2 small Eggplants
- Get 1/2 block Tofu
- Take 2 tbsp Miso
- Take 600 ml Dashi stock
- Prepare 1 tsp Pure sesame oil
A summery pairing of eggplant and myoga ginger buds! Eggplant goes really well with miso. In this soup, fresh myoga gives a zesty punch. Eggplant skin tends to become dull when cooked in soup; add eggplant while dashi is vigorously boiling to retain its beautiful purple tone.
Instructions to make Miso Soup with Myoga Ginger and Eggplant:
- Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu. Cut the myoga in half vertically, and then into thin diagonal slices.
- When the dashi stock has boiled, add the eggplant and simmer until soft. Add the miso and then the tofu.
- Add the sesame oil to finish. Transfer to serving bowls and top with the myoga ginger.
Miso soup of the day: Eggplant, Japanese ginger & aburaage. This is one of my favorite recipes handed down from my mom - eggplant, Japanese ginger (myoga) and aburaage (deep fried tofu). I remember my grandma grew Japanese gingers in the garden and I helped harvest them. The concentrated taste of grilled eggplant goes great with the strong flavor of red miso soup. Sliced myoga Japanese ginger buds are packed with aroma and flavor, and instantly turn the spotlight on this simple combination.
So that is going to wrap this up with this exceptional food miso soup with myoga ginger and eggplant recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
