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 3,499
printed 149

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!
Everyone's favourite curry full of vegetables as well as spinach.
Spinach, Olive oil, Garlic, Cumin powder, Garam masala, Onion (medium), Tomatoes, Double cream, Salt, Honey, Stock, Chilli powder, Cooked rice, Boiled egg, Halloumi cheese
PRO
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
Your table will light up when you serve this. Your body will be full of vitamin C!
Peppers (red, yellow, orange), Olive oil, Salt, Dressing, Extra virgin olive oil, Sherry vinegar, Garlic (grated), Salt & pepper, Sugar, Capers, Black olives, Parsley (to garnish)
PRO
Far easier and failproof version of stuffed cabbage!
Pointed cabbage, Butter, Minced pork, Salt & pepper, Onion (medium), Bay leaves, Soup stock, Tomato juice, White wine
PRO
Perfect if entertaining at home! You may never have heard of this dish but give it a go, it works really well.
Minced lamb, Salt & pepper, Cumin powder, Single or double cream, Filo pastry sheets, Tomato paste, Onion (finely chopped), Pine nuts, Agave syrup (or honey), Salad spinach leaves
PRO
This is a great memory of a dish for when I was a poor chef (I ate this with rice). In times of luxury, we occasionally added pork.
Beansprouts, Olive oil, Salt & pepper, Eggs, Your favourite sauce (such as okonomiyaki or tonkatsu), Green laver
PRO

Similar Recipe

This weird vegetable that looks like ginger makes a very tasty and delicious soup.
Jerusalem artichokes, Medium onion, Streaky bacon rashers, Unsalted butter, Soup stock, Semi-skimmed milk, Salt & pepper
Mizue
PRO
It's a beautiful pale green and tastes lovely and creamy.
Butter, Fennel bulb, Onion, Stock, Milk, Double cream, Salt & pepper, Fennel fronds for garnish
Nanita
PRO
It's colourful and healthy!
Carrots, Onion, Garlic, Olive oil, Tomato puree, Sliced bread (cut off the crusts), Milk, Salt & pepper, Asparagus, White wine
Mizue
PRO
This is an amazing collaboration of miso soup and teriyaki chicken! My photo shows when I made it for two but my recipe is for one.
Hot water, Miso (red or mixed), Fish stock cube, Chinese chilli bean sauce (Tobanjan), Chicken breast fillet, Salt & pepper, Soy sauce, Sugar, Sake, Mirin, Vegetable oil, Leek, Spring onion, Egg noodles
Tobuchan
HOME
A very nutritious soup using leftover vegetables and soya milk.
Onion, Carrot, Tomato, Parsnip, Red pepper, Stock cube, Water, Soya milk, Butter
Leave your soup for 5 minutes to get a greater flavour of the sea.
Smoked mackerel fillet, Chinese leaves, Wakame seaweed (dried), Spring onion, Fish stock cube, Miso (red or mixed), Hot water, Chilli powder (optional)

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME