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!
Oven Roasted Eggplant and Mushroom Miso Soup
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 2
ingredients
- 1 slice eggplant (1/2 inch thick)
- 4 cremini mushrooms (quartered)
- 1 cup dashi
- 1 tablespoon miso (gluten free for gluten free)
- 1 green onion (chopped)
directions
- Broil the eggplant and mushrooms in the oven for about 10 minutes.
- Cut the eggplant into bite sized pieces.
- Bring the dashi, eggplant and mushrooms to a boil in a small sauce pan.
- Remove from heat.
- 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.)
- Add the miso back to the soup.
- Pour the soup into a bowl and top with green onion.
More soup recipes!
I can see why you are able to have soup for breakfast. It is so quick to prepare!!!!! Looks delicious!!!
This looks amazing. I love eggplant.
Did you mean "1 slice OF eggplant" or "1 sliceD eggplant"?
Sounds really good. Looking forward to making it.
Anonymous: 1 slice of eggplant per bowl of soup that you are making.
1 cup of liquid is two servings? I’m sorry, I don’t understand? Isn’t that too small amount of liquid? If you were to make it for dinner for two, how much liquid should one use?
Japanese miso soup is often served as a small side for a meal in a 1/2 cup sized bowls and this recipe is for that style of serving. The recipe scales well and I often quadruple it for two full soup meal sized serving! Enjoy!