Miso soup with fried eggplant and mushrooms
4 servings
75 minutes
Miso soup with fried eggplants and mushrooms is a harmonious blend of Japanese tradition and European interpretation. This rich, aromatic soup combines the tender creaminess of eggplants, the deep flavor of miso paste, and the umami of mushrooms. Eggplants, pre-roasted to a golden crust, add a light sweetness and velvety texture. Mushrooms enhance the richness of the dashi broth, creating an exquisite flavor composition. This soup not only warms but also provides gastronomic pleasure with its balanced salty-sweet palette. Served with green onions that add freshness and contrast. Perfect for a cozy dinner, filling the home with aromas of Eastern cuisine.
1
Preheat the grill in the oven. Cut the eggplants into small circles and the mushrooms into 4 pieces. Place them on a baking sheet and send to the oven for 10 minutes, turning until golden brown. Cut each eggplant circle into quarters.
- Eggplant: 1 piece
- Fresh mushrooms: 4 pieces
2
In a pot, mix dashi, mushrooms, and eggplants, bring to a boil, and remove from heat.
- Dashi stock: 1 glass
- Eggplant: 1 piece
- Fresh mushrooms: 4 pieces
3
In a small bowl, mix miso paste and a little broth. Add to the soup, but do not boil, as boiling makes miso paste unpleasant.
- Miso paste: 1 tablespoon
- Dashi stock: 1 glass
4
Pour the soup into small bowls and sprinkle with finely chopped green onions.
- Spring onion: 1 piece
