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–+ servings

Eggplant Miso Soup (Nasu no Misoshiru)

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Finishing

Garnish (optional)

  • 1 Japanese ginger (myoga) julienned or chopped green onions
  • 4 shiso leaves cut into thin ribbons

Instructions 

  • Pour 1 tbsp cooking oil into a cold frying pan, then add 100 g eggplant and 2 sheets fried tofu pouch (aburaage). Mix gently until everything has a thin, even layer of oil.
    shredded tofu pouches and eggplant sticks in a frying pan on the stove top
    • If using 1 Japanese ginger (myoga), julienne and soak it in cold water before you start to soften the flavor.
  • Turn the eggplant pieces so that they are skin-side down, and set the heat to medium. Gently press them down so that the skin makes full contact with the pan. Fry for 1-2 minutes, or until the skin looks glossy and flesh slightly translucent, then remove from the heat.
    sliced eggplant and tofu pouches seared in a frying pan on the stove top
  • Pour 500 ml dashi stock into a saucepan and heat on medium-high until almost boiling. Transfer the eggplant and aburaage to the both, and simmer for 1-2 minutes.
    seared eggplant and shredded tofu pouches simmering in dashi broth in a pot on the stove top
  • Turn off the heat, place a miso strainer into the broth and add 2 tbsp yellow miso paste (awase). Whisk to loosen, then lift out the strainer and gently mix to disperse. Taste test and add more miso if needed.
    Adding miso to eggplant miso soup base in a pan using a miso strainer and silver spoon
    • No miso strainer? Spoon a few tablespoons of hot broth into a heatproof bowl, add the miso and whisk until smooth, then pour it into the pot.
  • Ladle the eggplant and aburaage into serving bowls, then pour the soup over the top. Add a drizzle of toasted sesame oil, then garnish with julienned Japanese ginger, and shredded shiso leaves. Enjoy!
    eggplant miso soup topped with Japanese ginger and shredded Perilla leaves in a red bowl on a white background top down view

Notes

Miso amount is a guideline. Salt content varies dramatically between miso brands and types (white miso has roughly half the salt of red miso). Start with 2 tablespoons for 4 servings, taste, and add more in small increments. There is no fixed correct amount.
Do not boil after adding miso. Heat the soup until the surface just begins to shimmer, then immediately turn off the heat.
Cut eggplant just before cooking. The flesh browns rapidly when exposed to air. If you need to cut ahead, soak in water for no more than 5 minutes, then drain before sauteing.
Reheat below a boil. When warming leftovers, keep the heat low and stir in a small spoonful of fresh miso right before serving to restore the aroma. Add fresh garnishes at serving time.