Yummy Miso Soup with Myoga Ginger and Eggplant Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Miso Soup with Myoga Ginger and Eggplant. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Miso Soup with Myoga Ginger and Eggplant as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Miso Soup with Myoga Ginger and Eggplant recipe. This Miso Soup with Myoga Ginger and Eggplant make for a yummy summer dinner that you can make it easy. The Miso Soup with Myoga Ginger and Eggplant recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Miso Soup with Myoga Ginger and Eggplant recipe.

Miso Soup with Myoga Ginger and Eggplant.

Miso Soup with Myoga Ginger and Eggplant Before preparing the dish, I have done some research on how to make Miso Soup with Myoga Ginger and Eggplant easily with perfect taste. You can cook Miso Soup with Myoga Ginger and Eggplant using 6 ingredients and 3 steps. Here is how you cook it.

Tasty Miso Soup with Myoga Ginger and Eggplant Recipe Ingredients

  1. You need 1 of Myoga ginger.
  2. You need 2 small of Eggplants.
  3. Prepare 1/2 block of Tofu.
  4. You need 2 tbsp of Miso.
  5. Prepare 600 ml of Dashi stock.
  6. Prepare 1 tsp of Pure sesame oil.

How to make Miso Soup with Myoga Ginger and Eggplant step by step

  1. Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu. Cut the myoga in half vertically, and then into thin diagonal slices..
  2. When the dashi stock has boiled, add the eggplant and simmer until soft. Add the miso and then the tofu..
  3. Add the sesame oil to finish. Transfer to serving bowls and top with the myoga ginger..