Miso soup with Aubergine

1. 1

   Peel and cut the potatoes.

2. 2

   Chop the leek into circles and aubergine into small cubes.

3. 3

   Prepare dashi and miso.

4. 4

   Prepare the wakame seaweed by dipping it into water.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Switch off the heat and add two massive tablespoons of miso paste into the water.

9. 9

   Mix thoroughly.

10. 10

    Add the seaweed and serve.

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.