As promised, back to my vegan and vegetarian friends to whom I promised this series of dashi-based (for most of them) soups (and other dishes).
Miso is increasingly becoming popular.
Check the miso posting!
And check the dashi posting, too!
Vegan White Miso Soup!
INGREDIENTS: For one person
-Egg-plant/aubergine: 1 half
-Onion: 1/4 (sliced)
-Konbu dashi/seaweed soup stock: 1 cup/ 200cc/ml
-White miso paste: 1 tablespoon
-White leek cut into very fine strips for decoration and finishing taste point
1-Cut the egg-plant/aubergine into thin slices. Wash in water.
2-Pour some oil in a frypan and fry the egg-plant/aubergines slices until both sides are slightly brown.
3-Pour the konbu dashi into a pan. Add the sliced onion and simmer for a while until onuon are soft enough.
4-Add fried egg-plant/aubergines. Add and mix in white miso paste.
5-Serve in a bowl with chopped white leeks.
The miso contains enough salt, so no need to add any really.
I also add ground sesame seeds before serving.
One can add some sesame oil when frying the egg-plants/aubergines.
Add spices according to preferences.
RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3
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sake, shochu and sushi
4 thoughts on “Vegan White Miso Soup”
Thanks for this post. I have never seen or had eggplant in miso soup before. However, I love eggplant so I can’t wait to try this.
Can you share your thoughts on grounding sesame seeds please. My Japanese friend tells me sesame should always be ground but that is something we don’t do in the US. I assume it is because they don’t break down in the body unless ground, but I am just guessing. Do you know if that is the reason for grinding?
As for ground sesame seeds, there is nothing simpler. Just grind them with a mortar and pestle. Better freshly ground.
It will definitely accentuate the taste! This is the reason for it! Do experiment, it’s worth it!
very nice love the picture, thanks for your suggestions on my blog today, and happy new year! I love the pegasus! thanks for sharing that info with me 🙂 I have a wondeful collection of the them
My dear friend!
A Happy New Year to you, too!
You are most welcome!