Today’s miso soup is cold miso soup with eggplant. The eggplant is simply cooked in the microwave, significantly reducing stovetop cooking time. During hot days, you want to minimize heat-based cooking as much as possible! All ingredients should be well-chilled in the fridge so that the end product is nicely cold. Prepare this in the morning, and you’ll have a wonderfully cold soup for dinner. Shiso leaves add a refreshing herbal taste, but you can substitute with green onion if you can’t find them. We hope this soup helps you cool down!
