Wash the eggplant and cut off the stalk. Cut the eggplant in half lengthwise. Slice the eggplant into 1/2 in. 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