Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, miso soup with aubergine. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Miso soup with Aubergine is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Miso soup with Aubergine is something which I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we must prepare a few components. You can have miso soup with aubergine using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Miso soup with Aubergine:
- Take 8 Baby potatoes
- Take 1/2 Aubergine
- Make ready 1/2 Leek
- Get 1 liter Water
- Prepare 1 packages Dashi
- Take 1 tbsp Olive oil
- Get 1 tbsp Dried seaweed
- Get 2 tbsp Miso paste
Meanwhile heating the water, cut the aubergine and the silken tofu into bite sizes. 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.
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
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. 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.
So that is going to wrap it up for this exceptional food miso soup with aubergine recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
