Miso soup with Aubergine
Miso soup with Aubergine

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, miso soup with aubergine. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Miso soup with Aubergine is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Miso soup with Aubergine is something which I have loved my whole life.

By Sophie Godwin - Cookery writer. A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. Aubergine Miso Soup Recipe. by Global Cookbook.

To begin with this recipe, we must prepare a few components. You can cook 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:
  1. Prepare 8 Baby potatoes
  2. Get 1/2 Aubergine
  3. Get 1/2 Leek
  4. Take 1 liter Water
  5. Make ready 1 packages Dashi
  6. Take 1 tbsp Olive oil
  7. Prepare 1 tbsp Dried seaweed
  8. Make ready 2 tbsp Miso paste

It can be found in most supermarkets, and can be used in soups, dressings and marinades to give flavour-packed results. We've served our miso aubergine with a simple grain salad. I love "Dengaku"! "Dengaku" is a dish with a special Miso sauce with sake, mirin and sugar. There are different Dengaku variations including Tofu-Dengaku.

Instructions to make Miso soup with Aubergine:
  1. Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.
  2. Prepare dashi and miso.
  3. Prepare the wakame seaweed by dipping it into water.
  4. Add dashi into the water, together with the potatoes and boil until the potatoes are soft.
  5. In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.
  6. Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,
  7. Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.
  8. Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup

Pat dry with kitchen paper and fry in hot oil on both sides. Remove from the pan and place in the oven to keep warm. Fry the garlic in the same pan, quench with the vegetable stock and season with lime juice and miso paste and cook for a few minutes. Cut your aubergines into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time.

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