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Oven Roasted Eggplant and Mushroom Miso Soup

Oven Roasted Eggplant and Mushroom Miso Soup

I have really been enjoying the eggplants this year. I just had to try and eggplant miso soup. I ended up doing an oven roasted eggplant and mushroom miso soup. Simple oven roasted eggplant is really good. The oven roasted mushrooms added a really nice flavour to the broth. I think that this oven roasted eggplant and mushroom miso soup is my new favorite miso soup!

Ingredients:
1 slice eggplant (1/2 inch thick)
4 cremini mushrooms (quartered)
1 cup dashi
1 tablespoon miso
1 green onion (chopped)

Directions:
1. Broil the eggplant and mushrooms in the oven for about 10 minutes.
2. Cut the eggplant into bite sized pieces.
3. Bring the dashi, eggplant and mushrooms to a boil in a small sauce pan.
4. Remove from heat.
5. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
6. Add the miso back to the soup.
7. Pour the soup into a bowl and top with green onion.

More soup recipes!

4 comments:

Valli said...

I can see why you are able to have soup for breakfast. It is so quick to prepare!!!!! Looks delicious!!!

Nirmala said...

This looks amazing. I love eggplant.

Anonymous said...

Did you mean "1 slice OF eggplant" or "1 sliceD eggplant"?
Sounds really good. Looking forward to making it.

Kevin Lynch said...

Anonymous: 1 slice of eggplant per bowl of soup that you are making.

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