Good Idea to Preparing Perfect Miso soup with Aubergine
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To make an extraordinary Miso soup with Aubergine, here are the ingridients needed:
- Prepare 8 of Baby potatoes.
- You need 1/2 of Aubergine.
- Prepare 1/2 of Leek.
- You need 1 liter of Water.
- Provide 1 packages of Dashi.
- Provide 1 tbsp of Olive oil.
- Use 1 tbsp of Dried seaweed.
- Use 2 tbsp of Miso paste.
After readying the materials, now you are ready to cook your 5-star Miso soup with Aubergine by following the procedures below:
- 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.
We've served our miso aubergine with a simple grain salad. 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. Cut your aubergines into quarters, lengthwise.
Recipe : Miso soup with Aubergine
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