Eggplant and green pepper miso soup

Enjoy summer chunky vegetable soup.
Eggplant and green pepper miso soup e1597209672581
Cook Time 10 minutes
Servings 2


  • 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)
  • 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.

Product used in this recipe

0301_こだわってます_750gカップ_売れ筋No 1ver _1

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.

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