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 490
printed 77

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!
The sweetness of the sweet potato really elevates the mackerel flavour. A great soup for kids too.
Smoked mackerel, Olive oil, Onion, Sweet potato, Stock, Salt & pepper, Thyme
PRO
A soft and creamy boiled egg running through this salad makes it hard to resist.
Purple asparagus, Eggs, Smoked Salmon, Bok choy bulbs, Pine nuts
PRO
Super easy and it really brightens up your dining table!
Portobello mushrooms, Tomato sauce (shop bought), Eggs , Salt
PRO
A lovely fresh side dish, the sour lemon flavour will certainly wake you up!
Celery, Lemon juice, Salt & pepper, Garnish
PRO
Can you believe tofu can be used to make this delicious dessert?
Tofu (soft), Chocolate (68% cocoa), Double cream, Grand Marnier, Fruit for garnish
PRO
Ideal as a canape when entertaining at home.
Aubergines, Olive oil, Garlic, Anchovy fillets, Salt, Pomegranate, Your favourite bread
PRO

Similar Recipe

A lovely mild taste and wonderful creamy texture.
Brown mushrooms, Onion (large), Potato (large), Butter, Water, Chicken stock cube, Milk, Salt, Pepper, Parsley
Nuko@York
HOME
Just simple ingredients with no additional flavourings.
Butternut squash, Bacon rashers, Butter, Water, Milk, Salt
This is a sure fire way of promoting miso soup to the whole world!
Salmon fillet, Salt, Carrot (small), Onion (small), Baby spinach, Hot water, Miso (red or mixed), Dashi stock granules, Chilli oil
Tobuchan
HOME
Sausages are already well seasoned. so you can use them as tasty meatballs.
Sausages (your favourite), Cabbage leaves (sweetheart), Carrot, Celery, Onion, Ginger, Potatoes (medium), Hot water, Dashi stock granules, Miso
This works well as a soup or equally as good as a sauce for pasta.
Chinese leaves, Bacon rashers, Sweetcorn, Flour, Milk, Water, Stock granules, Cheese, Parsley (optional)
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

Instant Danish pastry teatime treat using strawberry jam!
Puff pastry sheet, Granulated sugar, Strawberry jam, Fresh strawberries, Melted butter, Water
cookbuzz
PRO
Quick and Tasty puff pastry Danish.
Puff pastry sheet, Granulated sugar, Tinned sweet azuki beans, Egg (for brushing), Custard:, Egg, Cornflour, Sugar, Milk, Vanilla extract , Icing:, Icing sugar
cookbuzz
PRO
Take out the contents of the sausages to make tasty, seasoned meatballs.
Your favorite sausages, Garlic, Olive oil, Dried chilli, Shallot, Black olives, Capers, Tinned tomato (small), Spaghetti, Salt (for pasta water)
Julia
HOME
Its so easy and so delicious!
Dashi stock, Soy sauce, Mirin, Sake, Salt, Sesame oil, Choy sum bunch, Deep fried tofu
A delicious pasta full of mixed seafood.
Frozen mixed seafood, Olive oil, Shallot, Garlic, Butter, Dried chilli, Fish stock cube, Spaghetti
JPGR Hot
HOME
Boil the pork belly first, then slice and saute it to make it really tender.
Pork belly, Onion (small), Salt, Vegetable oil, Garlic, Ginger, Soy sauce, Rice wine, Mirin, Sesame seeds