Miso Soup with Myoga Ginger and Eggplant

1. 1

   Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu.

2. 2

   Cut the myoga in half vertically, and then into thin diagonal slices.

3. 3

   When the dashi stock has boiled, add the eggplant and simmer until soft.

4. 4

   Add the miso and then the tofu.

5. 5

   Add the sesame oil to finish.

6. 6

   Transfer to serving bowls and top with the myoga ginger.

* Per serving · 4 servings · Values may vary.

No additional tips available.