Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. There are many kinds of miso soup: tofu, daikon, potato, shell, club, pork, etc…. Each Japanese family has is its own brand of miso soup, which we refer to as “Mother’s Taste”.
Yield: 2 servings
Time: 10 minutes
Ingredients
- 1/4 lb eggplant (chopped into bite sizes)
- 1/8 cup of green onion
Spices
- 1 tsp hon-dashi
(soup stock powder)
- 3 tsp miso paste
Preparation
- Boil 2 cups of water then add dashi.
- Add egg plant and boil for 5 min over medium heat then add miso and stir
- Remove from heat, add green onion, and serve in a small bowl
That’s like a dream recipe. Simple, fast to prearpe, tasty and importantly, light too! The Food Critic at home is not much of a meat person. Too much meat and we’d stay off it for a while and eat loads of chicken instead so I don’t even know when I’ll be able to try this.
Hi there, we have REALLY cold weather at the moment here in Ireland, so I tried this soup to warm me up. I had no eggplant, I used Zucchini instead and added hijiki and tofu (because I was hungry..) and this was super DELISH!
I’ve brought the left overs to eat during lunchbreak today. Can’t wait. Thanks again for a lovely recipe!