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+ servings
Cook Time 10 minutes
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.