Miso Soup with Eggplant

1 quart dashi (or more, recipe follows)
1/4 pound japanese eggplant
1/2 cup prepared seaweed (or arame)
2 to 3 tablespoons hatcho miso (red miso)
1 green onion, sliced thinly (white and green)
seven-spice seasoning, aka shichimi togarashi (optional)

Quarter eggplant lengthwise and slice quarters thinly. Bring dashi to boil and add eggplant. Simmer till eggplant is soft. Add seaweed (if adding dry arame, cook till soft).

Mix miso into 1/2 cup of the hot soup till well mixed and then add to pot. Stir to mix. Serve immediately with green onion sprinkled on top.

Pass seven-spice seasoning for individuals to add if desired.

Prepared seaweed can be found in Japanese groceries, essentially just seaweed marinated with some water, salt, sugar, and sesame seeds. 

DASHI 6 cups water 6 inches of kombu Simmer kombu in water for half hour in uncovered pot. Remove kombu. Broth is the dashi, use as directed in recipe.


The dashi recipe is missing the vital katsuobushi (dried bonito). The konbu should be removed when the water comes to the boil, the bonito flakes added, turned off when reboiled, allowed to settle and then strained. What an incredible website!
Ian Downey, Colac, Australia

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