eggplant miso soup

ingredients:

• 2 (10 1/2 ounces) eggplants
• 2/5 cup bonito soup stock
• 1 1/2 tablespoons sugar
• 1 tablespoon soy sauce
• 2 tablespoons salad oil

step 1:

Cut the stalks off the eggplants and then cut the eggplants in half lengthwise. Slice the eggpant halves diagonally into 1 1/2 in. pieces.

step 2:

Heat the salad oil in a pot and sear the eggplant.

step 3:

After the eggplant has become soft, add the bonito soup stock, sugar and soy sauce. Cover and simmer for 10 minutes on medium-low heat.