Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, miso soup with aubergine. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Miso soup with Aubergine is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Miso soup with Aubergine is something that I’ve loved my whole life.
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To begin with this recipe, we have to first prepare a few ingredients. You can cook miso soup with aubergine using 8 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Miso soup with Aubergine:
- Take 8 Baby potatoes
- Take 1/2 Aubergine
- Get 1/2 Leek
- Take 1 liter Water
- Take 1 packages Dashi
- Make ready 1 tbsp Olive oil
- Prepare 1 tbsp Dried seaweed
- Make ready 2 tbsp Miso paste
Miso Soup with Aubergine; Miso Soup with Aubergine. By adding a little bit of ginger and red chili, it becomes a bit more British but with a good kick.. 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.
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. While the aubergines are cooking, trim and finely slice the spring onions and roughly chop the coriander, stalks and all.
So that’s going to wrap this up for this exceptional food miso soup with aubergine recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
