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Eggplant Miso Soup

Eggplant Miso Soup
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An easy miso soup recipe with melt in your mouth pieces of eggplant, fried tofu strips, crunchy green onions, and served in a delicate miso broth. 

Ingredients

Units Scale
  • 1 sheet aburaage (fried tofu pouch)
  • 2 Japanese eggplants or 1 large Chinese eggplant
  • 3 cups water
  • 1 tablespoon dashi powder
  • 3 to 5 tablespoons white miso paste or awase miso paste
  • 1 teaspoon wakame (seaweed)
  • 2 green onions, finely chopped
  • 1/2 teaspoon ground sesame seeds, optional

Instructions

  1. Boil the tofu pouch: Fill a small pot with water and bring it to a boil. Add the aburaage and boil for 3 to 4 minutes to remove excess oil. This helps the tofu pouch absorb the flavor of the soup better. Take the tofu pouch out of the water and let it cool down.
  2. Squeeze it: When it’s cool enough that you can hold it in your hands, gently squeeze out the excess water and pat the pouch dry with a paper towel.
  3. Slice it: Slice the tofu pouch into strips and set aside.
  4. Cook the eggplant: Place a medium size skillet over medium heat and add the eggplant. Flip it once in a while until the skin is golden brown and the inside is fully cooked (about 5 to 7 minutes).
  5. Rest the eggplant: Turn the heat off and transfer the eggplant to a plate. Set aside.
  6. Make the broth: Add the water and dashi powder to a pot and bring to a boil.
  7. Add the tofu pouch and wakame: Lower the heat to a simmer and add the tofu pouch slices and wakame.
  8. Add the miso paste: Place the miso paste in a small strainer and turn the heat off. Lower the strainer into the pot, until the liquid covers the miso paste and stir with chopsticks until it dissolves. This step is important to prevent lumps of miso paste from clumping.
  9. Cut the eggplant: Slice the eggplant into bite size pieces.
  10. Serve: Divide the miso soup among 4 bowls and top with eggplant and green onions. Serve immediately.

Notes

Save the leftover miso soup in an airtight container and refrigerate for up to 2  days. When reheating, place the soup in a pot and warm it up over low heat until it’s hot. Do not boil the soup as the high heat may destroy the probiotics and enzymes found in the miso paste and give it a saltier taste.

Nutrition

Find it online: https://pickledplum.com/eggplant-miso-soup/

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