Chilled Soy Milk Potage Soup with Eggplants

Chilled Soy Milk Potage Soup with Eggplants

Do you have leftover eggplants? This is a chilled soup with soy milk and lots of eggplants! You can use milk instead of soy milk! The umeboshi brings the flavours together.

Ingredients: 2 servings

Eggplants (slim Japanese type)
200 ml
White wine (or sake)
50 ml
Consomme stock cube
Soy milk
200 ml
Krazy Salt
a small amount
a small amount


1. Peel the eggplants and soak in water! You can use a peeler.
2. Chop into bite-size pieces, and soak in water again! Leave for about 5 minutes to remove the bitterness.
3. Add the eggplants and white wine in a pot, and turn on the heat.
4. When it starts to boil, turn down the heat to low, and add the consomme. Cover with a lid, and simmer for about 30 minutes, then the eggplants become soft.
5. Blend in a blender.
6. Pour in soy milk, and adjust the flavour with Krazy Salt and pepper. Chill in the fridge.
7. Take it out from the fridge and taste. It'll take on a different flavor when chilled.
8. Serve in a bowl, and top with umeboshi with the pit removed, then it's done. The umeboshi is a must.

Story Behind this Recipe

I just came up with recipe.