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Eggplant Miso Soup
Serves 3 · About 15 min
Miso soup with soft simmered eggplant and aburaage (fried tofu pouch).
① Cut the eggplant and aburaage→② Simmer the ingredients→③ Dissolve the miso
What to buy
Vegetables
Tofu
Seasonings & dry goods
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How to make it
1
Cut the eggplant and aburaage
- Cut off the eggplant stem and cut the eggplant in half lengthwise
- Put it cut side down on the cutting board and cut into half-moons 5 mm thick
- Put them right away into a bowl of water, soak 3 min, then drain in a colander (this keeps the cut sides from turning brown)
- Cut the fried tofu in half lengthwise, then into 1 cm wide strips
How to tell it's doneThe eggplant is drained, and the aburaage is cut too.
2
Simmer the ingredients
- Put 500 ml water and 1 tsp dashi granules in a pot and set over medium heat
- When it boils, add the eggplant and aburaage
- Simmer for about 4 min
How to tell it's doneThe white parts of the eggplant are light brown and see-through, and soft when you pick them up with chopsticks.
3
Dissolve the miso
- Turn off the heat for now
- Put 2 1/2 tbsp miso in a ladle and dissolve it into the soup with chopsticks
- Turn to low heat, and when the edges start to bubble, turn off the heat before it boils
- Taste it. If too weak, add miso 1 tsp at a time
ReadyNo lumps of miso are left.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The eggplant is hardIt did not simmer long enough in step 2. Keep going 1–2 min at a time until soft.
The soup looks darkColor came out of the eggplant skin. Soaking it in water in step 1 helps stop this. The taste does not change.
Too saltyAdd hot water 50 ml at a time. Next time, start with 2 tbsp miso and add more while tasting.
It does not smell of misoIt boiled in step 3. Next time, turn off the heat when the edges start to bubble.
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