Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, miso soup with myoga ginger and eggplant. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Miso Soup with Myoga Ginger and Eggplant is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have miso soup with myoga ginger and eggplant using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Miso Soup with Myoga Ginger and Eggplant:
- Take 1 Myoga ginger
- Prepare 2 small Eggplants
- Make ready 1/2 block Tofu
- Take 2 tbsp Miso
- Make ready 600 ml Dashi stock
- Get 1 tsp Pure sesame oil
Instructions to make Miso Soup with Myoga Ginger and Eggplant:
- Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu. Cut the myoga in half vertically, and then into thin diagonal slices.
- When the dashi stock has boiled, add the eggplant and simmer until soft. Add the miso and then the tofu.
- Add the sesame oil to finish. Transfer to serving bowls and top with the myoga ginger.
So that’s going to wrap it up for this special food miso soup with myoga ginger and eggplant recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
