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eggplant miso soup

  • Serves: 4
  • Calories: 54 kcal
  • Total Time: 20 m
    • Prep: 10 m
    • Cook: 10 m
  • Japanese: Nasu no miso-shiru
Eggplant Miso Soup


Step 1

step 1:

Wash the eggplant and cut off the stalk. Cut the eggplant in half lengthwise. Slice the eggplant into 1.5 cm. wide pieces.

Step 2

step 2:

Boil bonito soup stock and add the eggplant slices. Cover and boil for 8 minutes.

Step 3

step 3:

Reduce the heat. Put some stock into a ladle. Add the miso to the ladle and stir with chopsticks until it is dissolved. Stir into the soup. Cover and simmer for a couple of minutes. Remove from heat.

Nasu no miso-shiru


Miso suits the eggplant well. This soup tastes good.

Typical Meals – Miso Soup