Eggplant and Atsuage Tofu Miso Soup
ID: ffffc6c7...
This hearty, satisfying miso soup features fragrant eggplant and thick-fried tofu (atsuage) seared in sesame oil, with the savory depth of green onions melding into the broth. A secret splash of vinegar cuts through the richness, leaving a clean and refined finish.
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🍳 Cooking Flow
Cut the eggplant, soak in salted water to remove bitterness, and chop the green onions and atsuage into bite-sized pieces. → Heat sesame oil in a frying pan and stir-fry the eggplant (skin-side down), atsuage, and green onions over medium heat until fragrant and browned. → Add water, mirin, and soy sauce; bring to a boil and simmer over medium heat for about 2 minutes. → Add the vinegar, stir briefly, turn off the heat, and whisk in the miso.
Cooking Steps
Brief Cooking Order
Cut the eggplant, soak in salted water to remove bitterness, and chop the green onions and atsuage into bite-sized pieces. → Heat sesame oil in a frying pan and stir-fry the eggplant (skin-side down), atsuage, and green onions over medium heat until fragrant and browned. → Add water, mirin, and soy sauce; bring to a boil and simmer over medium heat for about 2 minutes. → Add the vinegar, stir briefly, turn off the heat, and whisk in the miso.
Introduction
This hearty, satisfying miso soup features fragrant eggplant and thick-fried tofu (atsuage) seared in sesame oil, with the savory depth of green onions melding into the broth. A secret splash of vinegar cuts through the richness, leaving a clean and refined finish.
Step 1
Trim the stem of the eggplant, cut in half lengthwise, and score the skin with shallow cross-hatch cuts. Cut into 2cm widths and soak in salted water for 5-10 minutes to remove bitterness.
Step 2
Slice the green onion diagonally into 1cm pieces.
Step 3
Pat the excess oil off the atsuage with a paper towel, cut in half lengthwise, and slice into 1cm widths (approx. 10 pieces total) for bite-sized chunks.
Step 4
Drain the soaked eggplant and pat dry thoroughly with paper towels.
Step 5
Heat sesame oil (1 tbsp) in a frying pan over medium heat. Place the eggplant in the pan skin-side down and add the atsuage in the empty space; sear until browned.
Ingredients List
Important Notes
💡 Soaking eggplant in salted water beforehand prevents it from absorbing too much sesame oil during stir-frying and keeps it from discoloring.
🔥 Browning the eggplant skin-side down first keeps the color vibrant and enhances the fragrance.
✨ Adding a small amount of vinegar at the end provides a clean aftertaste despite the richness of the atsuage and sesame oil. Do not overcook after adding, as the acidity will evaporate; add just before turning off the heat.
⚠️ If you are not using dashi-infused miso, use dashi broth instead of water, or add 1/2 teaspoon of Japanese dashi powder to the water.
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