The Recipe Bin: Japanese - Soups & Stews

    Eggplant Miso Soup
     
     

  • 2 tbsp Miso
  • 2 Scallions, chopped
  • 1 qt Hot water
  • 1 Carrot, chopped
  • 1 cup Eggplant, julienned

    •  
     
    In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until vegetables are tender.
     
    Makes approximately 1 serving.

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