Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, miso soup with aubergine. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Miso soup with Aubergine is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Miso soup with Aubergine is something that I have loved my whole life. They’re fine and they look fantastic.
By Sophie Godwin - Cookery writer. Miso Aubergine This is a drool worthy aubergine dish you got to try. Miso is a Japanese paste made from fermented soya beans which adds the ultimate hit to. Miso is a brilliant ingredient made from soya beans, full of flavour and protein and a good addition to Japanese-influenced foods.
To begin with this recipe, we must first prepare a few ingredients. You can cook miso soup with aubergine using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Miso soup with Aubergine:
- Get 8 Baby potatoes
- Get 1/2 Aubergine
- Make ready 1/2 Leek
- Take 1 liter Water
- Make ready 1 packages Dashi
- Prepare 1 tbsp Olive oil
- Take 1 tbsp Dried seaweed
- Make ready 2 tbsp Miso paste
In boiling wash, add in miso. Add in carrots, scallions, tofu and aubergine. Cut your aubergines into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time.
Instructions to make Miso soup with Aubergine:
- Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.
- Prepare dashi and miso.
- Prepare the wakame seaweed by dipping it into water.
- Add dashi into the water, together with the potatoes and boil until the potatoes are soft.
- In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.
- Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,
- Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.
- Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup
Cut your aubergines into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelises nicely. Pat dry with kitchen paper and fry in hot oil on both sides.
So that is going to wrap it up for this special food miso soup with aubergine recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
