Pan‑Fried Eggplant Miso Soup
Introducing a recipe made with Oro del Desierto Organic Extra Virgin Olive Oil!
Pan‑Fried Eggplant Miso Soup
Ingredients (Serves 2–3)
・1 eggplant
・1 tbsp barley miso
・1 pack Japanese dashi
・Chopped scallions, as needed
・Plenty of Oro del Desierto olive oil
Instructions
1. Remove the stem of the eggplant and slice into 2–3 cm rounds.
2. Add about 1 cm of olive oil to a frying pan and pan‑fry the eggplant until golden.
3. Place the dashi pack in a pot and prepare the broth.
4. Add the pan‑fried eggplant to the pot and dissolve the miso.
5. Add chopped scallions, drizzle olive oil over the top, and serve.
Drizzling olive oil over summer‑vegetable miso soup enhances its aroma beautifully.
We recommend adding it right before serving.
Oro del Desierto Organic Extra Virgin Olive Oil
Purchase here!
Click here
%E3%83%BB1%20eggplant%E3%83%BB1%20tbsp%20barley%20miso%E3%83%BB1%20pack%20Japanese%20dashi%E3%83%BBChopped%20sca...){kind=link}