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Cook Time
10
minutes
minutes
Servings
2
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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.