Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, miso soup with aubergine. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
By Sophie Godwin - Cookery writer. A really easy low-fat, low-calorie aubergine recipe with delicious umami flavours. This dish is so rich and meaty, it's hard to believe it's vegan!
Miso soup with Aubergine is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Miso soup with Aubergine is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook miso soup with aubergine using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Miso soup with Aubergine:
- Make ready 8 Baby potatoes
- Make ready 1/2 Aubergine
- Take 1/2 Leek
- Prepare 1 liter Water
- Get 1 packages Dashi
- Prepare 1 tbsp Olive oil
- Prepare 1 tbsp Dried seaweed
- Make ready 2 tbsp Miso paste
Miso Aubergine This is a drool worthy aubergine dish you got to try. Miso is a Japanese paste made from fermented soya beans which adds the ultimate hit to. We have plenty of healthy soup recipes that use miso paste, from chicken noodle soup to rainbow veg soup. Or check out our BBQ ideas with miso marinades - showstopping ribs, chicken skewers and Miso and aubergine is a match made in heaven, and this recipe is perfect for the BBQ this summer.
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
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. Serve with any extra glaze alongside. Miso is a Japanese paste made from fermented soybeans that gives a deep, savoury flavour to dishes. It can be found in most supermarkets, and can be used in soups, dressings and marinades to give flavour-packed results.
So that’s going to wrap this up for this exceptional food miso soup with aubergine recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
