Eggplant Miso Soup Recipe

Looking for an easy Eggplant Miso Soup recipe? Learn how to make Eggplant Miso Soup using healthy ingredients.


Submitted by jaspertwig

Makes 4 servings



Recipe from _VegNews_ http://www.vegnews.com/web/articles/cooking.do

Recipe Ingredients for Eggplant Miso Soup

3 Eggplants, Small size sliced into half inch disks [11209?size=3]
2 tbsp sesame oil
3 1/2 cups vegetable stock or kombu stock
2 tbsp red miso
2 tbsp sesame seeds, white kind and toasted

Recipe Directions for Eggplant Miso Soup

  1. In a large bowl of water, soak eggplant for a few minutes to remove any bitterness. Drain, and dry thoroughly.

  2. In a pan over medium heat, add sesame oil. Once oil is hot, add eggplant and cook on each side for 5 to 6 minutes, until browned.

  3. In a saucepan over medium heat, add kombu stock. Once stock is warm, remove from heat and stir in red miso until dissolved.

  4. Divide the eggplant slices between individual soup bowls, and cover with stock. Crush toasted white sesame seeds, and sprinkle them over soup for garnish.

Categories

Soup

Nutrition Facts
Serving Size 640.9g
Amount Per Serving
Calories
228
Calories from Fat
93
% Daily Value*
Total Fat
10.3g
16%
Saturated Fat
1.5g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
837mg
35%
Potassium
984mg
28%
Total Carbohydrates
32.0g
11%
Dietary Fiber
15.0g
60%
Sugars
10.2g
Protein
6.8g
Vitamin A 2% Vitamin C 15%
Calcium 10% Iron 11%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in potassium
  •   Bad points
  • High in sodium
  • High in sugar
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement