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–+ servings
Red miso soup recipe with eggplant, aburaage and scallions.
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Red Miso Soup

Course Soups & Stews
Cuisine Japanese
Keyword breakfast, miso, soup
Level Beginner
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 7 minutes
Cook Time 2 minutes
Total Time 9 minutes
Servings 2 servings
Calories 106kcal

Equipment

Ingredients

  • 1 ½ cups dashi stock
  • 75 grams eggplant
  • 30 grams aburaage thin fried tofu
  • 1 tablespoon miso add more to taste
  • scallions chopped, for garnish
Grams + US Cups - US Standard

Instructions

  • Add the 1 ½ cups dashi stock and 75 grams eggplant to a pot and bring to a simmer. Cook until the eggplant is tender.
    1 ½ cups dashi stock, 75 grams eggplant
    Eggplant simmering in dashi.
  • Add the 30 grams aburaage and cook until it's heated through.
    30 grams aburaage
    Aburaage (fried tofu), and eggplant in miso soup.
  • Dissolve 1 tablespoon miso in a ladleful of soup. Serve the miso soup and garnish with scallions.
    1 tablespoon miso, scallions
    Dissolving red miso into miso soup.

Nutrition

Calories: 106kcal | Carbohydrates: 15g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 900mg | Potassium: 261mg | Fiber: 2g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg