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Eggplant, Age tofu and Mitsuba Miso Soup

Posted on July 2, 2010 at 5:23 PM



While Akila was staying with us to do the soba workshops for three weeks,  we ate most of the meals at home, except for the three times we went out - to eat a hamburger at Apple Pie, Mexican food at La Parilla in East LA, and the final thank you dinner at Italian at Piccolo in Venice.  No matter how busy we were, we always made a sumptuous Japanese breakfast that consisted of miso soup, rice, fish or meat (usually some leftover from the previous day), natto, pickles, and sometimes fruit.  Akila said it was no different from being in Japan.  Akila prefers rice over bread so during his visit, I hardly ate bread.  He likes bread emergency food. He only eats it when the rice in the rice cooker is empty. I went to Huckleberry once to get a scone, otherwise, I stuck to rice for breakfast.

One of the essential breakfast food is miso soup.  Akila's miso soups were exceptionally good. He even brought his home made miso from Tokyo.  He often used leftover ingredients from the cooking classes to make the soup.  This miso soup was one of the soups he made that became my favorite: eggplant, age-tofu with Mitsuba or Myoga.  The dashi stock was made with dried sardines.  It's a fragrant miso soup with lots of umami.

Niboshi- dried sardines

Remove the head and guts


The sardines are soaked in water overnight and simmered for
5 minutes to make the stock.


Recipe: 

 

Eggplant, Age and Mitsuba Miso Soup

 


Serves 4

3 1/2 cups Dashi or Vegan Dashi or Sardine Dashi

3 Tbls or more of Miso to taste

2 eggplant, peeled and sliced vertically into 1/2 inch pieces

1 age tofu, sliced into 1/2 inch pieces, crosswise

4 mitsuba leaves, chopped



 

Bring the Dashi to a boil in a medium saucepan, and add the eggplant.

Cook for three minutes over medium heat, then reduce the heat to maintain a simmer.


Put the age and cook for another minute. In a small bowl, dissolve 3 1/2 tablespoons of the miso paste in a few tablespoons of the warm Dashi. Add the mixture to the saucepan. Taste and add more miso paste, Dashi or water, depending on how strong the soup tastes. Turn off heat. 


Pour the soup into individual bowls. Ganish with mitsuba leaves.

 

Serve immerdiately. Do not boil the soup.

 

 



Dried sardines stock:
7-10 large dried sardines, head and guts removed and discard.
4 cups of water

Soak the cleaned sardines in water overnight.
Put the sardines and water in a saucepan and bring to a boil over medium heat.  Turn heat to low and simmer for five minutes.  Strain the dashi and discard the sardines. The stock is ready.  This stock keeps in the fridge for 2-3 days.

Categories: Breakfast Fare , Vegetable and Seaweed Dishes

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