Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, miso soup with myoga ginger and eggplant. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Miso Soup with Myoga Ginger and Eggplant is something that I have loved my whole life.
To get started with this particular recipe, we have to first 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:
- Get 1 Myoga ginger
- Make ready 2 small Eggplants
- Get 1/2 block Tofu
- Take 2 tbsp Miso
- Prepare 600 ml Dashi stock
- Make ready 1 tsp Pure sesame oil
Steps 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.
So that’s going to wrap this up with this special food miso soup with myoga ginger and eggplant recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
