Spicy Miso Soup with Softened Eggplant

1. 1

   Cut the eggplant into half, slice lengthwise to 3 cm, then cut into 3 to 4 pieces.

2. 2

   Cut the aburaage to bite sized pieces.

3. 3

   Heat sesame oil in a pan, cook the eggplant until softened, then pour in the dashi stock.

4. 4

   Keep cooking until the eggplant has completely softened.

5. 5

   Then add the aburaage.

6. 6

   Dissolve the miso and gochujang into the soup, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.