Miso Soup with Grilled Eggplant and Mushrooms
⏳ Time
1 hour 15 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
Miso soup with grilled eggplant and mushrooms
Ingredients
- Eggplants - 1 piece
- Fresh Mushrooms - 4 pieces
- Dashi powder - 8 fl oz
- Miso Paste - 1 tablespoon
- Scallions - 1 piece
Step by Step guide
Step 1
Preheat the grill in the oven. Cut the eggplant into small rounds and quarter the mushrooms. Place them on a baking sheet and put them in the oven for 10 minutes, turning until golden brown. Cut each round of eggplant into quarters.
Step 2
In a pot, combine the dashi, mushrooms, and eggplant, bring to a boil, and remove from heat.
Step 3
In a small bowl, mix the miso paste with a little broth. Add it to the soup, but do not boil, as boiling makes the miso paste less pleasant.
Step 4
Pour the soup into small bowls and sprinkle with finely chopped green onion.
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