Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, miso soup with myoga ginger and eggplant. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Miso Soup with Myoga Ginger and Eggplant is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Miso Soup with Myoga Ginger and Eggplant is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have miso soup with myoga ginger and eggplant using 6 ingredients and 3 steps. Here is how you can achieve it.
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
- Take 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.
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