Eggplant and green pepper miso soup
Enjoy summer chunky vegetable soup.
- 1 Medium (3 oz. 85g) eggplant (1/2" sliced)
- Medium (1 oz. 30g) green pepper (thinly sliced)
- ½ (0.5 oz 15g) age fried tofu (1/2" sliced)
- 1 tbsp red miso
- 10 fl oz.(300ml) dashi Stock
- 1 tbsp sesame oil
Put eggplant, green pepper and sesame oil in a pan, heat over midium heat.
Add dashi stock and fried tofu and simmer. Add miso paste, dissolve it completely then simmer.
Cook until the vegetables have softened. Serve in deep bowls.