Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to make a special dish, miso soup with aubergine. One of my favorites. For mine, I am going to make it a 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. This dish is so rich and meaty, it's hard to believe it's vegan!
Miso soup with Aubergine is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. Miso soup with Aubergine is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to 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 Baby potatoes
- Get Aubergine
- Take Leek
- Get Water
- Get Dashi
- Take Olive oil
- Take Dried seaweed
- Take 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 with this special food miso soup with aubergine recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
