miso soup with aubergine

Ingredients miso soup with aubergine

8 Baby potatoes
1/2 Aubergine
1/2 Leek
1 liter Water
1 packages Dashi
1 tbsp Olive oil
1 tbsp Dried seaweed
2 tbsp Miso paste

Peel and cut the potatoes. Chop the leek into circles and aubergine into small cubes.

Prepare dashi and miso.

Prepare the wakame seaweed by dipping it into water.

Add dashi into the water, together with the potatoes and boil until the potatoes are soft.

In the meantime, in a frypan add quickly fry the aubergine on olive oil until it is nice and brown.

Mix the aubergine and leek into the pot with the soup and cook for couple more minutes for the flavours to blend in,

Switch off the heat and add two massive tablespoons of miso paste into the water. Mix thoroughly. Add the seaweed and serve.

Best enjoy from a Japanese style miso soup bowl, which will add even more authentic taste to your miso soup