Eggplant and green pepper miso soup

Eggplant and green pepper miso soup

Enjoy summer chunky vegetable soup.

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)
  • 1 tbsp red miso
  • 10 fl oz.(300ml) dashi Stock
  • 1 tbsp sesame oil


  1. Put eggplant, green pepper and sesame oil in a pan, heat over midium heat.

  2. Add dashi stock and fried tofu and simmer. Add miso paste, dissolve it completely then simmer.

  3. Cook until the vegetables have softened. Serve in deep bowls.