Miso Soup with Myoga Ginger and Eggplant

Miso Soup with Myoga Ginger and Eggplant

Myoga ginger and eggplant make a fantastic combination.
The aroma of sesame oil makes this dish really appetizing.

Ingredients: 4 servings

Myoga ginger
2 small
1/2 block
2 tablespoons
Dashi stock
600 ml
Pure sesame oil
1 teaspoon


1. Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu. Cut the myoga in half vertically, and then into thin diagonal slices.
2. When the dashi stock has boiled, add the eggplant and simmer until soft. Add the miso and then the tofu.
3. Add the sesame oil to finish. Transfer to serving bowls and top with the myoga ginger.

Story Behind this Recipe

I've been making this for ages.