|Posted on July 2, 2010 at 5:23 PM|
Eggplant, Age and Mitsuba Miso Soup
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.