Soups & Stewsclosetcooking
Oven Roasted Eggplant and Mushroom Miso Soup
I have really been enjoying the eggplants this year. I just had to try and eggplant miso soup. I ended up doing an oven roasted eggplant and mushroom miso soup. Simple oven roasted eggplant is
👥 2 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Broil the eggplant and mushrooms in the oven for about ⏱️ 10 minutes.
eggplant (1/2 inch thick)1 slice
2
Cut the eggplant into bite sized pieces.
eggplant (1/2 inch thick)1 slice
3
Bring the dashi, eggplant and mushrooms to a boil in a small sauce pan.
dashi1 cupeggplant (1/2 inch thick)1 slice
4
Remove from heat.
5
Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
miso (gluten free for gluten free)1 tablespoondashi1 cup
6
Add the miso back to the soup.
miso (gluten free for gluten free)1 tablespoon
7
Pour the soup into a bowl and top with green onion.
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