Miso soup with Aubergine

Name: Miso soup with Aubergine
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 8 Baby potatoes; 1/2 Aubergine; 1/2 Leek; 1 liter Water; 1 packages Dashi; 1 tbsp Olive oil; 1 tbsp Dried seaweed; 2 tbsp Miso paste

Mike @cook_2907397

United Kingdom

This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare

Mike @cook_2907397

United Kingdom

This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare

Saved

Ingredients

25 mins

4 servings

8Baby potatoes
1/2Aubergine
1/2Leek
1 literWater
1 packagesDashi
1 tbspOlive oil
1 tbspDried seaweed
2 tbspMiso paste

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Steps

25 mins

1

Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.
2

Prepare dashi and miso.
3

Prepare the wakame seaweed by dipping it into water.
4

Add dashi into the water, together with the potatoes and boil until the potatoes are soft.
5

In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.
6

Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,
7

Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.
8

Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup