Miso Soup with Eggplant
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Ingredients (use vegan versions):
- 1 quart dashi (or more, recipe follows)
- 1/4 lb japanese eggplant
- 1/2 cup prepared seaweed (or arame)
- 2-3 tablespoon hatcho miso (red miso)
- 1 green onion, sliced thinly (white and green)
- seven-spice seasoning, aka shichimi togarashi (optional)
Directions:
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 sprinked 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, vegan sugar, and sesame seeds.
Good stuff.
DASHI
Ingredients (use vegan versions):
- 6 cups water
- 6 inches of kombu
Directions:
Simmer kombu in water for half hour in uncovered pot. Remove kombu.
Broth is the dashi -- use as directed in recipe.
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