eggplant miso soup

• metric
• u.s.

ingredients:

• 150 g eggplant
• 800 ml bonito soup stock
• 3 or 4 tablespoons white or red miso

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:

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

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.