Enjoy cooking with recipe videos

Miso Soup with Eggplant and Thin Fried Tofu (Abura-age) - Recipe Video

A simple and easy to understand recipe video shows how to make Miso Soup with Eggplant and Thin Fried Tofu (Abura-age).
This is an arranged recipe of a usual miso soup with the fragrance of sesame oil. It's a dish that has a meltingly tender texture of eggplant and the sesame oil goes well with miso soup. You can also add leftover vegetables from your fridge if you like. Please adjust the ingredients to your liking.
Share on
X（Twitter） Pinterest Copy link

Cook time

20 minutes

Ingredients
2 servings

  • Eggplant
    1
  • Water
    as needed
  • Thin fried tofu (Abura-age)
    1 sheets
  • Water
    350 ml
  • (A)Japanese style granulated soup stock
    1 tsp
  • (A)Grated ginger
    1 tsp
  • Sesame oil
    1 tbsp
  • Miso
    1.5 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Remove the oil of thin fried tofu (abura-age), and pat dry.
  2. 1. Remove the stem of the eggplant and cut half length-wise. Soak it for 5 minutes to remove scum.
  3. 2. Cut aburaage into 3 equal parts and cut into 0.2 inch width.
  4. 3. Spread sesame oil into a pot, add Step 1 that has pat dried, and stir-fry in a medium heat. Once the eggplant has cooked through, add water, (A), Step 2, and bring to a boil.
  5. 4. When it's almost going to boil, turn to low heat, add and dissolve miso, bring to a boil again, then remove from the heat.
  6. 5. Pour it into a bowl, sprinkle young green onion (konegi), and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your taste. You can substitute grated ginger with minced ginger. When using minced ginger, please stir-fry it with eggplant first.

Recommended for you