8/09/2009

Miso Soup with eggplant (Nasu no Misoshiru)

Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. There are many kinds of miso soup: tofu, daikon, potato, shell, club, pork, etc.... Each Japanese family has is its own brand of miso soup, which we refer to as "Mother's Taste".

Yield:
2 servings
Time:
10 minutes


Ingredients

  • 1/4 lb eggplant (chopped into bite sizes)
  • 1/8 cup of green onion
Spices
  • 1 tsp Hondashi
  • 3 tsp miso paste
Preparation
  1. Boil 2 cups of water then add dashi.
  2. Add egg plant and boil for 5 min over medium heat then add miso and stir
  3. Remove from heat, add green onion, and serve in a small bowl

4 comments:

  1. I'd like to know what type of miso you use to make miso soup. Shiro miso? Thanks!

    ReplyDelete
  2. I typically use awase miso. Kyoto people sometimes use shiro miso as well, but mostly for New Year's celebrations.

    ReplyDelete
  3. Wow...I love to cook and always want to make Japanese dishes but have a hard time finding authentic recipes in English. Your site is very inspirational. Keep up the good work.

    ReplyDelete
  4. Thank you! That's very nice. I hope you find something you really love!

    ReplyDelete