Eggplant & Soy Milk Creamy Cold Soup

Eggplant & Soy Milk Creamy Cold Soup

The eggplants are delicious this season!
It's a fluffy and creamy soup made with kombu tea and honey which are the secret ingredients. Enjoy.

Ingredients: 5-6 servings

Eggplants (white part)
380 g (3)
Onion (roughly chopped)
40 g
Soy milk
300 ml
200 ml
Kombu tea (powder)
1 teaspoon
Black pepper
1/4 teaspoon
1/2 teaspoon


1. Peel the eggplants with a peeler, and roughly chop, and soak in water for 5 minutes to remove the bitterness. The skins will transform into a different dish later.
2. Roughly chop the onion.
3. Add the eggplants, onion, bacon, and water in a pressure cooker, and set it to a high pressure setting. When steam stars to come out, turn down the heat to low, and cook for 1 minute. Wait until the pressure drops.
4. Add the soy milk, kombu tea powder, and black pepper, and mix with a hand mixer. Adjust the flavour, and done! Please be careful not to bring the mixture to a boil.
5. Let it chill in the fridge, and enjoy.

Story Behind this Recipe

Here is a recipe to use the leftover eggplant skins!
1. Roughly mince the eggplant skins, and soak in water.
2. Grate 70 g of onion.
3. Add 50 g corn.
4, Add 1/4 teaspoon of each salt and pepper.
5. Add 100 g of bacon.
6. Add 4 cheese cubes (60 g).
7 Wrap the mixture with 40 sheets of gyoza dumpling wrappers or 20 sheets of small spring roll wrappers.
8. Deep-fry them.