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 7,812
printed 227

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!
Two colourful mash potatoes make this turkey dish a real Christmas special!
Minced turkey, Salt & pepper, Onion, Olive oil, Bread , Milk, Egg, Dried cranberries, Mashed potatoes (2 kinds, see below), Salad (for garnishing)
PRO
Great for kids, so make cute shapes or designs!
Potatoes, Salt & pepper, Milk, Sliced ham, Flour, Egg, Breadcrumbs, Oil for frying
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
It's delicious using home-made pastry.
Tart tin 21-23cm, Double cream, Eggs, Sausage, Spinach, Home-made pastry:, Milk , Egg yolk, Salt, Butter (cubed), Flour, Salt & pepper
PRO
It's delicious served hot but just as tasty cold the next day - ideal for a summer starter.
Egg mousse:, Eggs, Dashi stock, Mirin, Salt, King prawns, Small scallops, Sauce:, Soy sauce, Okra, Potato starch in water, Rubber bands!
PRO
This is a wonderful way of enjoying fennel.
Fennel bulbs, Salt, Batter:, Strong flour, Egg, Breadcrumbs, Vegetable oif for frying
PRO

Similar Recipe

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)
A basic standard but satisfy your own tastes!
Hot water, Miso, Fish stock cube
KitchenCIB
HOME
Getting the saltiness right is the key to a tasty dish.
Onion (large), Tinned tuna (in sunflower oil), Bay leaves, Stock cube, Hot water, Sundried tomatoes, Salt & pepper
Mizue
PRO
A very nutritious soup using leftover vegetables and soya milk.
Onion, Carrot, Tomato, Parsnip, Red pepper, Stock cube, Water, Soya milk, Butter
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
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

All New Recipes

Asparagus. The earth is wonderful because such a delicious food grows here. But even if you want to make something with asparagus, recipes are limited. Asparagus goes great with pasta. It is surprisingly delicious.
Spaghetti, Salf, Asparagus, baby tomatoes, Pancetta(or Bacon), Garlic, Olive oil, Butter, Black Pepper
cookbuzz
PRO
Aubergine (eggplant) and miso are a match made in heaven. Cooking thick sliced of aubergine is a bit of hassle, but with a microwave, it's done in 3 minutes. All that's left is to stir fly it with the miso sauce. Translated by Chat GPT
Aubergine, Springonion, Katsuobushi flake, Veg oil, Sesame oil, Chilli oil (optional), 【Miso sauce】, Miso, Mirin, Sake(white wine), Water, Sugar, Soy sauce, Dashi (powder)
A very kid-friendly recipe that is going to bring joy to those little hearts. Made with a few simple ingredients and can be done in less than an hour. View more details here: https://www.myweekendplan.asia/easy-chocolate-cake/
Self-raising flour (sifted), Cocoa (sifted), Caster sugar, Butter (softened), Milk, Eggs (lightly beaten)
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