Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, miso soup with myoga ginger and eggplant. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Miso Soup with Myoga Ginger and Eggplant is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Miso Soup with Myoga Ginger and Eggplant is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have miso soup with myoga ginger and eggplant using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Miso Soup with Myoga Ginger and Eggplant:

1. Take 1 Myoga ginger
2. Get 2 small Eggplants
3. Prepare 1/2 block Tofu
4. Make ready 2 tbsp Miso
5. Make ready 600 ml Dashi stock
6. Make ready 1 tsp Pure sesame oil

Instructions to make Miso Soup with Myoga Ginger and Eggplant:

1. Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu. Cut the myoga in half vertically, and then into thin diagonal slices.
2. When the dashi stock has boiled, add the eggplant and simmer until soft. Add the miso and then the tofu.
3. Add the sesame oil to finish. Transfer to serving bowls and top with the myoga ginger.

So that’s going to wrap it up for this exceptional food miso soup with myoga ginger and eggplant recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!