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.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 5 min Cook: 8 min

Ingredients

Aubergine 1
Sesame oil 1 tsp
Hot water 500ml
Dashi stock granules 1/2 tsp
Miso 35-40g
Ginger 1/2 thumb
Red chilli 4-5 slices
Spring onion 1/2

Method

1
Randomly peel the aubergine, place on a plate with the sesame oil and wrap with cling film. Microwave for 3 minutes.
2
Boil hot water in a pan and add the shredded ginger and cooked aubergine. Add the dashi stock and cook for 5 minutes.
3
Turn the heat down to low, dissolve in the miso and add the sliced red chilli.
4
Transfer to a soup bowl, sprinkle with the finely chopped spring onions and enjoy!

Tips & Note

If you want to make it a genuine Japanese style, leave out the ginger and chilli.

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.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 5 min

Cook: 8 min

Ingredients

Aubergine 1
Sesame oil 1 tsp
Hot water 500ml
Dashi stock granules 1/2 tsp
Miso 35-40g
Ginger 1/2 thumb
Red chilli 4-5 slices
Spring onion 1/2

Miso Soup with Aubergine

Recipe ID :2465 Posted on 06 MAR 2017

Serves 2

Prep 5min
Cook 8min
views 230
printed 0

saved 0

By adding a little bit of ginger and red chili, it becomes a bit more British but with a good kick.

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Ingredients

Print Ingredients Email Ingredients
1
1 tsp
500ml
1/2 tsp
35-40g
1/2 thumb
4-5 slices
1/2

Method

Prep
5min
Cook
8min
1
Randomly peel the aubergine, place on a plate with the sesame oil and wrap with cling film. Microwave for 3 minutes.
2
Boil hot water in a pan and add the shredded ginger and cooked aubergine. Add the dashi stock and cook for 5 minutes.
3
Turn the heat down to low, dissolve in the miso and add the sliced red chilli.
4
Transfer to a soup bowl, sprinkle with the finely chopped spring onions and enjoy!

Tips & Note

If you want to make it a genuine Japanese style, leave out the ginger and chilli.

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