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Spicy Miso Soup with Softened Eggplant

Spicy Miso Soup with Softened Eggplant

I simmered the eggplant in sesame oil until softened and season with gochujang.

Ingredients

Eggplant (slim Japanese type)
1
Aburaage
1 slab
Sesame oil
1-2 tablespoons
Dashi stock
5 cups
Miso
4 to 5 tablespoons
Gochujang
1 teaspoon

Steps

1. Cut the eggplant into half, slice lengthwise to 3 cm, then cut into 3 to 4 pieces.
2. Cut the aburaage to bite sized pieces.
3. Heat sesame oil in a pan, cook the eggplant until softened, then pour in the dashi stock.
4. Keep cooking until the eggplant has completely softened. Then add the aburaage.
5. Dissolve the miso and gochujang into the soup, then serve.

Story Behind this Recipe

I had an instant miso soup version of this and tried replicating it.