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Miso soup with noodles and eggs on top

Miso soup with eggplant

Flossie
Enjoy this homemade miso soup with eggplant, a fusion of flavors that offers comfort and freshness in every bowl.
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Prep Time 5 minutes
Cook Time 10 minutes
soaking 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4

Equipment

  • 1 frying pan
  • 1 large pot
  • 1 ladle
  • 1 Chopping board
  • 1 knife

Ingredients
  

  • 3 tbsp Miso paste
  • 250 g Fresh Mushrooms
  • 1 medium eggplant (I used 3 baby ones)
  • 30 g Porcini or shiitake dried mushrooms a handful
  • 1 medium Eschalion shallot
  • 1 thumb piece Ginger (or 1 heaped tsp ginger paste)
  • 3 cloves Garlic freshly grated
  • 2 tbsp Oil – odourless oil
  • 1 tbsp Sesame seed oil
  • 1 tbsp Soy sauce
  • 1 tbsp Fish sauce
  • 1 lime zest and juice
  • 1 stalk Lemongrass
  • Cooked rice noodles optional
  • 1 tbsp Chili oil optional
  • 3-4 tbsp spring onions scallions
  • 2 boiled eggs peeled

Instructions
 

Preparation

  • Soak dried mushrooms in freshly boiled water for 15 minutes.
  • Clean fresh mushrooms with kitchen paper. Slice them thick for a meaty texture.
  • Dice the eggplant in medium size cubes.
  • Peel and grate ginger. Grate the garlic and ginger or use ginger paste instead.
  • Slice shallots finely. Choose shallots for a sweeter, milder taste, but a white onion will also work..
  • Slice half of the lemongrass finely or bash with a rolling pin.
  • Boil eggs, peel, and set aside. Slice the scallions finely.

Cooking the Miso Soup:

  • Gently sauté shallots in a few tablespoons of oil. Avoid browning.
  • Add fresh mushrooms, eggplant cubes and sauté gently.
  • Stir in ginger, garlic, and lime zest. Cook for a fewminutes and set aside.
  • In a deep pan, boil 1liter of water. Add sautéed mixture, soy sauce, fish sauce, sesame oil, and lemongrass.
  • Add water from soaked dried mushrooms for umami flavors. Simmer for 5-7 minutes.
  • Taste and adjust the balance of salty, sour, and savory. Add salt or soy sauce if needed. Adjust miso paste (not more than 1 teaspoon). Squeeze lime juice.
  • Remove from heat and sprinkle chopped scallions.

Assembling Your Dish:

  • If using, add noodles to bowls.
  • Ladle miso soup into bowls.
  • Garnish each bowl with two egg halves, a scatter of sesame seeds, a drizzle of chili oil and more scallions for a pretty touch.
    Slurp it up! 🍜🍜🍜

Video

Notes

Enjoy this homemade miso soup with eggplant, a fusion of flavors that offers both freshness and comfort in every bowl.
Experiment with your own variations and make it a staple in your eclectic kitchen repertoire!
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Keyword broth, mushroom recipes, umami soup
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨