Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, miso soup with aubergine. One of my favorites. For mine, I will make it a little bit tasty. 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. We have plenty of healthy soup recipes that use miso paste, from chicken noodle soup to rainbow veg soup.
Miso soup with Aubergine is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Miso soup with Aubergine is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have 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:
- Prepare 8 Baby potatoes
- Make ready 1/2 Aubergine
- Get 1/2 Leek
- Make ready 1 liter Water
- Make ready 1 packages Dashi
- Take 1 tbsp Olive oil
- Get 1 tbsp Dried seaweed
- Prepare 2 tbsp Miso paste
There are different Dengaku variations including Tofu-Dengaku. 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. We've served our miso aubergine with a simple grain salad.
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
Miso is a brilliant ingredient made from soya beans, full of flavour and protein and a good addition to Japanese-influenced foods. 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. A glazed miso aubergine recipe with extraordinary flavour from the miso paste.
So that is going to wrap this up for this special food miso soup with aubergine recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
