Cold Aubergine Jelly Soup

Enjoy the texture of this light and wobbly jelly with the flavour of dashi.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)
Serves 4 Cook: 20 min

Ingredients

Aubergine 1
Ichiban dashi* 600ml
Light soy sauce 1 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
Gelatine sheets 10g
Garnish:
Cooked prawns 4
Ginger (grated) as required
Peas (sugar snap or mangetout) as required
Thyme as required

Method

1
Put the aubergines on a lined oven tray and roast at 180C for 45 minutes until the skin becomes black.
2
Allow to cool then peel the aubergines. Chop to bitesize pieces.
3
Put the dashi in a deep pan and add the soy sauce, sugar and salt. Bring to the boil then allow to cool.
4
Put the gelatine sheet in cold water for 5 minutes, then drain and add to Step 3 to dissolve.
5
Put the aubergines in a serving dish and pour over the dashi. Put in the fridge. As it begins to set, insert the prawns.
6
Garnish with the peas, ginger and thyme when it's a firm soup.

Tips & Note

The star of this recipe is the roasted aubergine but a good Ichiban dashi is essential.
*Ichiban dashi is the first liquid that comes out from bonito flakes and kombu seaweed in hot water poured through a muslin cloth.
It takes around 3 hours for the gelatine to set, so you could make this one day before.
On hot days, the gelatine will be soft quite quickly so keep in the fridge until ready to serve.

Cold Aubergine Jelly Soup

Enjoy the texture of this light and wobbly jelly with the flavour of dashi.

Recipe By: Nanita (https://cookbuzz.com/kitchen/243)

Serves 4

Cook: 20 min

Ingredients

Aubergine 1
Ichiban dashi* 600ml
Light soy sauce 1 tsp
Sugar 1/2 tsp
Salt 1/2 tsp
Gelatine sheets 10g
Garnish:
Cooked prawns 4
Ginger (grated) as required
Peas (sugar snap or mangetout) as required
Thyme as required

Cold Aubergine Jelly Soup

Recipe ID :1131 Posted on 15 SEP 2015

Serves 4

Cook 20min
views 1,682
printed 116

saved 0

Enjoy the texture of this light and wobbly jelly with the flavour of dashi.

Share

Ingredients

Print Ingredients Email Ingredients
1
600ml
1 tsp
1/2 tsp
1/2 tsp
10g
4
as required
as required
as required

Method

Cook
20min
1
Put the aubergines on a lined oven tray and roast at 180C for 45 minutes until the skin becomes black.
2
Allow to cool then peel the aubergines. Chop to bitesize pieces.
3
Put the dashi in a deep pan and add the soy sauce, sugar and salt. Bring to the boil then allow to cool.
4
Put the gelatine sheet in cold water for 5 minutes, then drain and add to Step 3 to dissolve.
5
Put the aubergines in a serving dish and pour over the dashi. Put in the fridge. As it begins to set, insert the prawns.
6
Garnish with the peas, ginger and thyme when it's a firm soup.

Tips & Note

The star of this recipe is the roasted aubergine but a good Ichiban dashi is essential.
*Ichiban dashi is the first liquid that comes out from bonito flakes and kombu seaweed in hot water poured through a muslin cloth.
It takes around 3 hours for the gelatine to set, so you could make this one day before.
On hot days, the gelatine will be soft quite quickly so keep in the fridge until ready to serve.

PRO
Nanita
I’ve got 65 recipes!

NANITA
Step into my kitchen!
A lovely salad where you can enjoy the salmon hot or cold.
Salmon, Salt, Your favourite herbs (bay leaf, oregano, thyme), Fennel bulb, Apple, Pumpkin seeds (roasted), Taihaku Sesame oil, Apple vinegar, Pepper, Sugar, Star fruit
PRO
Great for entertaining! A firm family favourite.
Grated celery, Celery for garnish, 2cm pieces, Egg, Vegetable oil, Milk, Salt, Sugar, Single cream, Pancetta (bacon), Flour, Baking powder, Caraway seeds
PRO
3 varieties, all so delicious, you'll want to eat them as a dessert!
Raw beetroot, Tinned chickpeas, Olive oil, A: Olive oil, B: Grated garlic, C: Plain yogurt, Pannini
PRO
A rich and hearty stew cooked slowly and infused with vegetables, this lamb dish will certainly warm you up.
Lamb Shanks, Salt & pepper, Flour, Olive oil, Onion (large), Garlic, Carrots, Celery, White wine, Tinned tomatoes, Honey, Herbs (bay leaf, rosemary, etc), Stock , Mushrooms
PRO
A pasta dish loved by kids.
Kale, Olive oil, Garlic, Anchovy fillets, Single cream, Pepper, Gnocchi
PRO
So simple and a tasty combination of fish and tomatoes.
Olive oil, Cherry tomatoes, Skate, Salt & pepper, Lemon juice
PRO

Similar Recipe

Such a flavoursome and delicious miso soup.
Cumberland sausages, Potatoes, Carrot, Onion, Dashi stock granules, Hot water, Miso, Spring onion
cookbuzz
PRO
The turnip gives an interesting texture to this warming miso soup.
Turnip, Hot water, Dashi stock granules, Miso (red or mixed), Spinach, Spring onion
Jojoma
HOME
Enjoy miso soup with warming butternut squash and potato.
Butternut squash, Potato, Carrot, Onion, Hot water, Dashi stock granules, Miso (red or mixed), Spring onion
KitchenCIB
HOME
Great, even for those who don't like blue cheese.
Onion, Celery, Garlic, Bay leaf, Thyme, Potato, Cauliflower, Chicken stock, Salt & pepper, Nutmeg, butter, Stilton cheese, Double cream, Parsley, chives (finely chopped)
yhiranuma
PRO
Surprisingly, kids who don't like kale never complain about this soup!
Kale, Potato (small), Butter, Water, Vegetable stock cube, Kale (for garnish)
It looks perfect, it tastes nearly perfect...it only needs a bit more research on the noodles.
Beansprouts, Polish smoked ham slices, Spring onion, Egg, Hot water, Fish stock cube, Miso (red or mixed), Chinese chilli bean sauce (Tobanjan), Granulated sugar, Salt & pepper, Sesame oil
Tobuchan
HOME

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe