Miso Soup with Myoga Ginger and Eggplant.
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, miso soup with myoga ginger and eggplant. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Miso Soup with Myoga Ginger and Eggplant is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular 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:
- Take 1 of Myoga ginger.
- Make ready 2 small of Eggplants.
- Take 1/2 block of Tofu.
- Prepare 2 tbsp of Miso.
- Get 600 ml of Dashi stock.
- Prepare 1 tsp of 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..
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