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Eggplant Miso Soup

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Prep: 3 minutes
Cook: 5 minutes
Total: 8 minutes
Servings: 4
Author: Juri Austin
Enjoy a warm bowl of eggplant miso soup. It's easy to prepare and full of gentle, savory flavor!
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Eggplant miso soup served in a bowl.

Equipment

  • Medium saucepan

Ingredients
  

  • 1 Eggplant
  • ½ Scallion, finely chopped for garnish
  • 1½ tsp Dashi powder,
  • 3 cups Water
  • 2 Tbsp Miso Paste

Instructions
 

  1. Prep the Ingredients: Cut the eggplant into bite-sized pieces. Finely chop the scallion.
  2. Simmer the Eggplants: In a medium saucepan, combine water and dashi powder. Bring to a boil over medium heat, then add the eggplant. Reduce the heat and simmer until the eggplant is tender.
  3. Add the Miso Paste: Turn off the heat. Add the miso paste and stir gently until fully dissolved.
  4. Serve: Pour into bowls, top with chopped scallions, and enjoy warm!

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Boiling eggplant for too long can cause it to darken the soup, so add it after the broth has boiled and cook it briefly.
  • Always add the miso after turning off the heat—boiling it can reduce its delicate aroma and taste.
  • If the soup tastes a bit light, add a little more miso paste to deepen the flavor.
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Nutrition

Serving: 1servingCalories: 46kcalCarbohydrates: 9gProtein: 2g

This nutritional information is estimated and provided for general reference only.

Course: Soup
Cuisine: Japanese
Keyword: eggplant miso soup

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