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