Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, miso soup with aubergine. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
By Sophie Godwin - Cookery writer. Miso is a brilliant ingredient made from soya beans, full of flavour and protein and a good addition to Japanese-influenced foods. I love "Dengaku"! "Dengaku" is a dish with a special Miso sauce with sake, mirin and sugar.
Miso soup with Aubergine is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Miso soup with Aubergine is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have miso soup with aubergine using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Miso soup with Aubergine:
- Prepare 8 Baby potatoes
- Prepare 1/2 Aubergine
- Get 1/2 Leek
- Get 1 liter Water
- Take 1 packages Dashi
- Get 1 tbsp Olive oil
- Take 1 tbsp Dried seaweed
- Get 2 tbsp Miso paste
It can be found in most supermarkets, and can be used in soups, dressings and marinades to give flavour-packed results. We've served our miso aubergine with a simple grain salad. Miso-glazed aubergine is grilled until beautifully charred and topped with vibrant spring onion, chopped peanuts and red chilli, for a fresh and feisty finish. Brush the cooked aubergines with the remaining glaze, then top with the nuts, spring onions, chilli and coriander.
Steps to make Miso soup with Aubergine:
- Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.
- Prepare dashi and miso.
- Prepare the wakame seaweed by dipping it into water.
- Add dashi into the water, together with the potatoes and boil until the potatoes are soft.
- In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.
- Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,
- Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.
- Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup
Serve with any extra glaze alongside. Cut your aubergines into quarters, lengthwise. Make sure the wedges are as even as possible so that they require the same amount of baking time. Take the tray out of the oven and brush the aubergine with miso glaze. Return the tray under the grill for a few minutes until the glaze caramelises nicely.
So that is going to wrap this up for this exceptional food miso soup with aubergine recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
