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.
