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miso-eggplant-soup recipe

Date: Sun, 06 Aug 1995 01:47:31 -0700
 From: Michelle Dick (artemis@shell1.best.com)
 1 quart dashi (or more, recipe follows)
 1/4 lb japanese eggplant
 1/2 cup prepared seaweed (or arame)
 2-3 T hatcho miso (red miso)
 1 green onion, sliced thinly (white and green)
 seven-spice seasoning, aka shichimi togarashi (optional)
 Quarter eggplant lengthwise and slice quarters thinly.
 Bring dashi to boil and add eggplant.  Simmer till eggplant is
 soft. Add seaweed (if adding dry arame, cook till soft). 
 Mix miso into 1/2 cup of the hot soup till well mixed and then add to
 pot.  Stir to mix.
 Serve immediately with green onion sprinked on top.  Pass seven-spice
 seasoning for individuals to add if desired.
 Prepared seaweed can be found in Japanese groceries -- essentially
 just seaweed marinated with some water, salt, sugar, and sesame seeds.
 Good stuff.
 6 cups water
 6 inches of kombu
 Simmer kombu in water for half hour in uncovered pot.  Remove kombu.
 Broth is the dashi -- use as directed in recipe.
 kwvegan vegan