Hello, I am Joana. Today, we’re going to make spicy miso soup with softened eggplant recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Spicy Miso Soup with Softened Eggplant Recipe
Spicy Miso Soup with Softened Eggplant is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Spicy Miso Soup with Softened Eggplant is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook spicy miso soup with softened eggplant using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Miso Soup with Softened Eggplant:
- Make ready 1 Eggplant (slim Japanese type)
- Make ready 1 slab Aburaage
- Get 2 tbsp Sesame oil
- Get 1000 ml Dashi stock
- Get 4 to 5 tablespoons Miso
- Make ready 1 tsp Gochujang
Steps to make Spicy Miso Soup with Softened Eggplant:
- Cut the eggplant into half, slice lengthwise to 3 cm, then cut into 3 to 4 pieces.
- Cut the aburaage to bite sized pieces.
- Heat sesame oil in a pan, cook the eggplant until softened, then pour in the dashi stock.
- Keep cooking until the eggplant has completely softened. Then add the aburaage.
- Dissolve the miso and gochujang into the soup, then serve.
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