Chilled Miso Soup with Eggplant
Cold miso soup with succulent eggplant, perfect for summer
Ingredients
- 2 cups Dashi
- 2 Tbsp Miso paste
- 2 eggplants
- 2 Shiso leaves (or 1 green onion)
- 2 Tbsp Katsuobushi (dried bonito flakes)
Instructions
- Make dashi with a dashi packet, and dissolve the miso paste. When it's cooled enough, refrigerate for a couple of hours until cold.
- Peel the eggplants, place them on a plate and wrap with plastic, then microwave for a couple of minutes until tender. Cool and cut them into 2" (5 cm) long pieces. Refrigerate until the soup is cold.
- Cut Shiso leaves or green onion very thinly.
- Place half of the eggplants in a soup bowl, pour the chilled soup, and top with shiso leaves and katsuobushi (bonito flakes). Make another bowl.