Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, miso soup with myoga ginger and eggplant. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Miso Soup with Myoga Ginger and Eggplant is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few components. You can cook miso soup with myoga ginger and eggplant using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Miso Soup with Myoga Ginger and Eggplant:
- Make ready 1 Myoga ginger
- Get 2 small Eggplants
- Make ready 1/2 block Tofu
- Take 2 tbsp Miso
- Prepare 600 ml Dashi stock
- Prepare 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 with this exceptional food miso soup with myoga ginger and eggplant recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
