CookGo
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Eggplant and Enoki Miso Soup

Cost $5, save $10

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 🍆 1 medium eggplant (80g)
    • 1/3 pack enoki mushrooms (70g)
    • 🧅 1/2 stalk green onion (80g)

  • Condiments

    • 1/2 tbsp sesame oil
    • 1 1/2 tbsp miso
    • 1/2 tsp dashi powder

  • Liquids

    • đź’§ 400ml water

STEPS

1

Cut the eggplant in half lengthwise, then slice diagonally into 1cm thick pieces. Slice the green onion diagonally into 2cm pieces. Trim the root of the enoki mushrooms, cut them in half, and separate them.

2

Heat sesame oil in a pot over medium heat. Add the eggplant and green onion, sauté until browned, then add the enoki mushrooms and stir briefly.

3

Add water and dashi powder, stir, and bring to a boil. Reduce to low heat and simmer for about 2 minutes. Dissolve miso into the soup and mix gently.

NUTRIENTS

Per 1 serving

🔥

120

Calories

  • 4g
    Protein
  • 15g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

You can add tofu or fried tofu for extra protein and texture.Serve with steamed rice for a complete meal.Use freshly made dashi for a richer flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.