This eggplant miso soup loaded with sesame oil is an amazing recipe from BUNNYMOM! The rich, aromatic flavor might even win over eggplant skeptics — it's that good♪
Ingredients
2 servings- Eggplant2
- Aburaage (fried tofu pouch)1 large slice
- Green onion (leek)10 cm
- ★Sesame oil2 tbsp
- ★Dashi no moto (instant dashi powder)just over 1 tbsp
- ★Awase miso (blended miso paste)to taste
Directions
15 min- 1
Cut 2 eggplants into bite-sized pieces and place them in a pot.
- 2
Drizzle 2 tbsp of sesame oil evenly over the eggplant.
- 3
Add water and heat over the stove. Add just over 1 tbsp of dashi no moto and 1 large slice of aburaage. Once the soup comes to a boil, add awase miso to taste.
- 4
After adding the miso, let the soup continue to simmer for a few minutes to allow the flavors to meld.
- 5
As it simmers, the miso will naturally dissolve into the broth — stir well and adjust the seasoning to your liking.
- 6
Finish by topping with thinly sliced green onion (10 cm). Serve and enjoy!
Tips
Drizzling plenty of sesame oil over the eggplant helps the rich aroma soak right in. If you have a little extra time, try adding pork slices or shimeji mushrooms for an even deeper, more satisfying flavor.
Nutrition
Per serving- Calories155 kcal
- Protein3.8 g
- Fat11 g
- Carbs7.5 g
- Sodium1.4 g
This eggplant miso soup loaded with sesame oil is an amazing recipe from BUNNYMOM! The rich, aromatic flavor might even win over eggplant skeptics — it's that good♪
Ingredients
2 servings- Eggplant2
- Aburaage (fried tofu pouch)1 large slice
- Green onion (leek)10 cm
- ★Sesame oil2 tbsp
- ★Dashi no moto (instant dashi powder)just over 1 tbsp
- ★Awase miso (blended miso paste)to taste
Directions
15 min- 1
Cut 2 eggplants into bite-sized pieces and place them in a pot.
- 2
Drizzle 2 tbsp of sesame oil evenly over the eggplant.
- 3
Add water and heat over the stove. Add just over 1 tbsp of dashi no moto and 1 large slice of aburaage. Once the soup comes to a boil, add awase miso to taste.
- 4
After adding the miso, let the soup continue to simmer for a few minutes to allow the flavors to meld.
- 5
As it simmers, the miso will naturally dissolve into the broth — stir well and adjust the seasoning to your liking.
- 6
Finish by topping with thinly sliced green onion (10 cm). Serve and enjoy!
Nutrition
Per serving- Calories155 kcal
- Protein3.8 g
- Fat11 g
- Carbs7.5 g
- Sodium1.4 g
Tips
Drizzling plenty of sesame oil over the eggplant helps the rich aroma soak right in. If you have a little extra time, try adding pork slices or shimeji mushrooms for an even deeper, more satisfying flavor.