Eggplant miso soup has shortly turn out to be a favourite of mine ever since I moved to Tokyo. It’s a easy dish fabricated from soften in your mouth tender items of eggplant, fried tofu strips, crunchy inexperienced onions, and served in a fragile miso broth. It’s deeply comforting and has the proper steadiness of umami, salty, and smoky.
About this recipe
Eggplant miso soup, referred to as nasu no misoshiru, is a kind of miso soup that comes with sliced fried eggplant. Relying on the chef who makes it, it may be served with simply eggplant, or include further elements comparable to aburaage, onion, tofu, spinach, and extra.
After I make eggplant miso soup at dwelling I exploit a mixture of aburaage, wakame, inexperienced onions, and floor sesame seeds. This ingredient mixture delivers so many alternative layers of taste and but, the dish nonetheless stays delicate and completely balanced.
Substances Wanted
- Aburaage: Aburaage are slices of tofu sheets which were deep fried till they attain a golden coloration. The skinny sheets will be cut up open and are sometimes used to make inari sushi, mochi kinchaku, or are added to salads and soups. You will want one sheet of aburaage for this recipe.
- Japanese eggplant: You will want two lengthy Japanese eggplants or three small Japanese eggplants. Alternatively, you should utilize one giant Chinese language eggplant.
- Dashi powder: Dashi powder is produced from floor bonito flakes and seaweed and provides a savory and umami taste to the soup.
- Miso paste: For this recipe I like to make use of white miso paste as a result of it’s extra delicate and a bit of sweeter than the opposite varieties. Nevertheless, I’ve used awase miso (a mixture of white and pink miso paste) prior to now and that additionally labored fantastically.
- Wakame: Slightly seaweed is sprinkled into the soup so as to add a briny aspect.
- Inexperienced onions: Freshly sliced inexperienced onions are used as a topping to supply a component of crunch and freshness.
- Floor sesame seeds: Additionally used as a topping, floor sesame seeds infuse the soup with nuttiness.
How To Make It
Scroll right down to the recipe card for the total eggplant miso soup recipe.
1. Boil The Fried Tofu Sheet.
Carry a pot of water to boil and add the tofu sheet, entire. Let it boil for a couple of minutes to take away the surplus oil, and drain it. Let it cool to room temperature and gently squeeze the sheet to take away as a lot water as attainable. Pat it dry and slice into strips.
2. Grill The Eggplant.
That is my favourite technique to make eggplant as a result of it requires no oil, is fast, and delivers the proper texture each single time.
Rinse the eggplant and pat it dry. Place a skillet over medium excessive warmth and add the eggplant. Flip the eggplant each 2 minutes so that each one sides cook dinner evenly. After 7-8 minutes, the pores and skin ought to be barely charred and the flesh tender.
You’ll be able to test the doneness by delicately sticking a paring knife within the flesh. It ought to go in easily. If not, grill for a further 1-2 minutes. Flip the warmth off and switch the eggplant to a chopping board. Let it settle down. We’ll add it to the miso soup later.
3. Make The Eggplant Miso Soup
The final step is making the soup. Warmth up the water and dashi in a soup pot till boiling. Add the fried tofu strips and wakame and switch off the warmth. Stir within the miso paste by means of a small strainer and divide the soup amongst 4 miso soup bowls.
Slice the eggplant into chew measurement items and add them to the soup. Prime with inexperienced onions and a bit of floor sesame seeds. Serve.
Storage And Reheating
Fridge: Retailer the eggplant miso soup in an hermetic storage container and refrigerate for as much as 2 days. Word: If you’re planning to make the soup forward of time and put it aside for later, preserve the eggplant separate from the soup. This may assist the slices of eggplant retain their form and preserve the miso broth clear.
Freezer: You’ll be able to freeze this miso soup however first, take away the eggplant items. Cooked eggplant doesn’t thaw very properly and the feel can get very slimy. Let the soup cool right down to room temperature and divide the soup into particular person serving sizes. Freeze them in hermetic glass containers or hermetic storage baggage.
Reheating: Reheat the soup in a pot on low warmth till it’s scorching. DO NOT BRING IT TO A BOIL. Utilizing excessive warmth can destroy among the probiotics and enzymes present in miso paste, giving the soup an excessively salty style. That’s why it ought to by no means be heated to a boiling level and why it’s at all times added final.
Often Requested Questions
Some miso pastes include dashi so make it possible for the miso paste you purchase says vegan on the label. And as an alternative of utilizing common dashi powder, use konbu dashi, which is fabricated from seaweed.
It depends upon the kind of miso paste used. Some miso pastes include barley (mugi) which incorporates gluten, whereas others are made in amenities that manufacture merchandise with gluten. Due to these two causes it’s finest to solely purchase merchandise that say “gluten-free” on the label.
I both use white miso paste or awase miso paste. I by no means contact pink miso paste as a result of I discover it to be too pungent and salty. As for which model I like to make use of, I’m completely in love with Marukome Ryotei No Aji miso paste.
What To Serve With Eggplant Miso Soup
The serving measurement for miso soup is comparatively small, making it excellent as a facet dish. I like to recommend pairing this soup with different Japanese dishes that supply conventional flavors. I is likely to be old style however I normally choose to eat miso soup as a part of a standard Japanese breakfast, with nigirizushi or maki rolls, or as a part of a washoku meal (rice with quite a lot of small dishes).
Instance of small dishes are:
Different recipes utilizing miso that you just would possibly wish to strive: Miso salmon, spicy miso ramen, nasu dengaku, miso dressing, roasted broccoli with miso sauce, eggplant and kabocha miso gratin, baked miso and parmesan rooster, corn salad with creamy miso dressing.
Different Miso Soups You May Like To Attempt
Did you want this recipe? Are there modifications you made that you just want to share? Share your suggestions and proposals within the feedback part beneath!
Description
A simple miso soup recipe with soften in your mouth items of eggplant, fried tofu strips, crunchy inexperienced onions, and served in a fragile miso broth.
- Boil the tofu pouch: Fill a small pot with water and convey it to a boil. Add the aburaage and boil for 3 to 4 minutes to take away extra oil. This helps the tofu pouch soak up the flavour of the soup higher. Take the tofu pouch out of the water and let it settle down.
- Squeeze it: When it’s cool sufficient which you can maintain it in your fingers, gently squeeze out the surplus water and pat the pouch dry with a paper towel.
- Slice it: Slice the tofu pouch into strips and put aside.
- Cook dinner the eggplant: Place a medium measurement skillet over medium warmth and add the eggplant. Flip it every so often till the pores and skin is golden brown and the within is totally cooked (about 5 to 7 minutes).
- Relaxation the eggplant: Flip the warmth off and switch the eggplant to a plate. Put aside.
- Make the broth: Add the water and dashi powder to a pot and convey to a boil.
- Add the tofu pouch and wakame: Decrease the warmth to a simmer and add the tofu pouch slices and wakame.
- Add the miso paste: Place the miso paste in a small strainer and switch the warmth off. Decrease the strainer into the pot, till the liquid covers the miso paste and stir with chopsticks till it dissolves. This step is essential to stop lumps of miso paste from clumping.
- Lower the eggplant: Slice the eggplant into chew measurement items.
- Serve: Divide the miso soup amongst 4 bowls and prime with eggplant and inexperienced onions. Serve instantly.
Notes
Save the leftover miso soup in an hermetic container and refrigerate for as much as 2 days. When reheating, place the soup in a pot and heat it up over low warmth till it’s scorching. Don’t boil the soup because the excessive warmth could destroy the probiotics and enzymes discovered within the miso paste and provides it a saltier style.
Diet
- Serving Measurement: 1 bowl
- Energy: 85
- Sugar: 0.9g
- Sodium: 15.1mg
- Fats: 3.9g
- Saturated Fats: 0.4g
- Unsaturated Fats: 1.6g
- Trans Fats: 0g
- Carbohydrates: 8.9g
- Fiber: 2.4g
- Protein: 5.1g
- Ldl cholesterol: 0mg
