Eggplant and green pepper miso soup

Name: Eggplant and green pepper miso soup
Cook time: 10 min
Ingredients: 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 ORGANIC MISO RED; 10 fl oz.(300ml) dashi Stock; 1 tbsp sesame oil

Enjoy summer chunky vegetable soup.

Recipe

Eggplant and green pepper miso soup e1597209672581

Cook Time 10

Servings 2

Ingredients

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 ORGANIC MISO RED
10 fl oz.(300ml) dashi Stock
1 tbsp sesame oil

Instructions

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.

Product used in this recipe

Kodawattemasu Organic Miso
26.4 oz (750 g)

Our Kodawattemasu Organic Miso, the best-selling organic miso in Japan for years, is made with organic rice and soy beans, with bright red in color. Long fermentation process creates it distinct, deep, and rich taste, with strong miso aroma.

Check out Kodawattemasu Organic Miso
26.4 oz (750 g)