• Eggplant2
• Fried tofu (aburaage)1 large piece
• Japanese leek (negi)10 cm
• ★Sesame oil2 tbsp
• ★Dashi stock powder1 tbsp plus 1 tsp
• ★Blended misoto taste

1. 1

   Cut 2 eggplants into bite-sized pieces and place them in a pot.

2. 2

   Drizzle 2 tbsp of sesame oil evenly over the eggplant to bring out the aromatic flavor.

3. 3

   Add water and bring to a boil. Add 1 tbsp plus 1 tsp of dashi stock powder and the fried tofu. Once boiling, add the blended miso.

4. 4

   After adding the miso, simmer for several minutes to allow the flavors to blend together. Cook thoroughly so the miso aroma stands out.

5. 5

   As the soup simmers, the miso will dissolve naturally. Stir well and adjust the taste.

6. 6

   Finish by chopping 10 cm of Japanese leek and garnish on top to seal in the aroma.

Generously coat the eggplant with sesame oil so the flavor soaks in. If you have time, adding pork or shiitake mushrooms will deepen the flavor even more.

• Calories120 kcal
• Protein5 g
• Fat9 g
• Carbs8 g
• Sodium1.8 g