Japanese miso eggplant and miso soup
INGREDIENTS
8 japanese finger eggplant
¼ cup (60ml) vegetable oil
½ cup miso paste (red or white)
2 tablespoons mirin
2 tablespoons sake
2 teaspoons sugar
2 teaspoons finely grated ginger, optional
3 cups water, fish or vegetable stock
8g dried sliced shitake mushrooms
1 tablespoon dried wakame seaweed
1 teaspoon dashi powder
300g silken tofu, finely diced
1 tablespoon sesame seeds, toasted
2 green onions, sliced thinly on the diagonal
METHOD
Trim stalk from eggplant and cut in half lengthways.
Pan-fry eggplant on both sides in large non-stick frying pan until eggplant is tender; drain on absorbent paper.
Preheat grill to high.
Combine miso, mirin, sake, sugar and ginger, if using in a small bowl and whisk well to combine.
Brush cut side of eggplant with miso mixture, reserving ¼ cup for the soup.
Grill eggplants for 2-3 minutes or until miso is just bubbling.
Meanwhile, combine stock, mushrooms and wakame in a medium saucepan and bring to the simmer. Cook until mushrooms have softened. Stir in miso, dashi and tofu and reheat gently without boiling.
Serve eggplant scattered with sesame seeds and green onions, along side a bowl of steaming miso soup.
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