Eggplant & Soy Milk Creamy Cold Soup

1. 1

   Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness.

2. 2

   The skins will transform into a different dish later.

3. 3

   Roughly chop the onion.

4. 4

   Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting.

5. 5

   When steam stars to come out, turn down the heat to low, and cook for 1 minute.

6. 6

   Wait until the pressure drops.

7. 7

   Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer.

8. 8

   Adjust the flavour, and done!

9. 9

   Please be careful not to bring the mixture to a boil.

10. 10

    Let it chill in the fridge, and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.