Miso soup with Aubergine
Mike @cook_2907397
This delicious miso soup with fried aubergine makes a perfect breakfast while being really easy to prepare
Open in Cookpad AppCooking Instructions
- 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
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