Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, miso soup with aubergine. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Miso soup with Aubergine is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Miso soup with Aubergine is something that I’ve loved my whole life. They’re fine and they look wonderful.
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.
To get started with this recipe, we have to 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:
- Make ready 8 Baby potatoes
- Prepare 1/2 Aubergine
- Get 1/2 Leek
- Prepare 1 liter Water
- Prepare 1 packages Dashi
- Take 1 tbsp Olive oil
- Make ready 1 tbsp Dried seaweed
- Make ready 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.
Instructions 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’s going to wrap it up with this exceptional food miso soup with aubergine recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
