Wash the eggplant and cut off the stalk. Cut the eggplant in half lengthwise. Slice the eggplant into 1.5 cm. wide pieces.
Boil bonito soup stock and add the eggplant slices. Cover and boil for 8 minutes.
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.
Miso suits the eggplant well. This soup tastes good.
Japanese foods recipes
Int'l. recipes with a Japanese twist