Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, miso soup with aubergine. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Miso soup with Aubergine is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Miso soup with Aubergine is something which I’ve loved my whole life. They’re fine and they look wonderful.
Check Out Japanese Miso Soup on eBay. Fill Your Cart With Color today! This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare Hiroko Liston. It is enjoyed with freshly cooked white rice.
To begin with this particular recipe, we must first 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
- Get 1/2 Leek
- Prepare 1 liter Water
- Make ready 1 packages Dashi
- Get 1 tbsp Olive oil
- Make ready 1 tbsp Dried seaweed
- Get 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 is going to wrap this up with this special food miso soup with aubergine recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
