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We hope you got insight from reading it, now let’s go back to miso soup with myoga ginger and eggplant recipe. To cook miso soup with myoga ginger and eggplant you need 6 ingredients and 3 steps. Here is how you do that.
The ingredients needed to cook Miso Soup with Myoga Ginger and Eggplant:
- Prepare 1 Myoga ginger
- Take 2 small Eggplants
- Take 1/2 block Tofu
- You need 2 tbsp Miso
- You need 600 ml Dashi stock
- Prepare 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.
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