Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, miso soup with aubergine. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Meanwhile heating the water, cut the aubergine and the silken tofu into bite sizes. Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in, Switch off the heat and add two massive tablespoons of miso paste into the water. In boiling wash, add in miso.
Miso soup with Aubergine is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Miso soup with Aubergine is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have miso soup with aubergine using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Miso soup with Aubergine:
- Take 8 Baby potatoes
- Prepare 1/2 Aubergine
- Prepare 1/2 Leek
- Make ready 1 liter Water
- Prepare 1 packages Dashi
- Get 1 tbsp Olive oil
- Get 1 tbsp Dried seaweed
- Prepare 2 tbsp Miso paste
It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. There are many kinds of miso soup: tofu, daikon, potato, shell, club, pork, etc…. Each Japanese family has is its own brand of miso soup, which we refer to as "Mother's Taste". A bowl of miso soup rights the wrongs.
Steps to make Miso soup with Aubergine:
- Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.
- Prepare dashi and miso.
- Prepare the wakame seaweed by dipping it into water.
- Add dashi into the water, together with the potatoes and boil until the potatoes are soft.
- In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.
- Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,
- Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.
- Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup
Lift the bowl to your lips, inhale briefly, take a sip of the deeply savoury liquor, and suddenly all is good with the world once more. This savory vegan eggplant miso soup is made with tender sautéed Japanese eggplant, crispy pan-fried tofu and rice noodle vermicelli in a flavorful garlic-ginger miso broth. Last year I planted two globe eggplant plants in my little backyard garden and ended up with a ton of eggplants to show for it. Brush the eggplants with the miso glaze, using up all of the glaze. Allow to cool if desired or serve hot.
So that is going to wrap this up with this special food miso soup with aubergine recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
