Hey everyone, it’s me again, Dan, welcome to my 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 am going to make it a little bit unique. This will be really delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Miso Soup with Myoga Ginger and Eggplant is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first 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 that.
The ingredients needed to make Miso Soup with Myoga Ginger and Eggplant:
- Get 1 Myoga ginger
- Make ready 2 small Eggplants
- Make ready 1/2 block Tofu
- Take 2 tbsp Miso
- Take 600 ml Dashi stock
- Make ready 1 tsp Pure sesame oil
Steps 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 this up for this special food miso soup with myoga ginger and eggplant recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
