Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, miso soup with aubergine. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Miso soup is called "misoshiru" in Japanese. 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….
Miso soup with Aubergine is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Miso soup with Aubergine is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook miso soup with aubergine using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Miso soup with Aubergine:
- Get 8 Baby potatoes
- Get 1/2 Aubergine
- Make ready 1/2 Leek
- Make ready 1 liter Water
- Prepare 1 packages Dashi
- Make ready 1 tbsp Olive oil
- Take 1 tbsp Dried seaweed
- Prepare 2 tbsp Miso paste
If you've never tried it before, you're in for a treat. The traditional Japanese way of making this is not grilled, it is served with the eggplant sautéed and draped with a miso sauce which is simply a thinner version of the miso glaze (see notes for directions). Instructions: In a small bowl, combine miso, sugar, mirin, and red chili pepper flakes and mix well. Sprinkle with sesame seeds, green onion.
Instructions 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
Miso and aubergine are a match made in heaven - particularly when the aubergine in question is marinated in punchy hatcho miso, the darkest and most flavourful of all miso pastes. with a touch of honey to sweeten the deal, this baked aubergine recipe is a great side dish, particularly when served with fluffy rice. Get ready a baking tray and sheet of baking paper large enough to wrap the aubergine. Remove the aubergine from the marinade and place cut-side up on the baking paper. Bring the edges of the baking paper together and twist to seal, making a little parcel. Allow to cool if desired or serve hot.
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