4 cups of water
3 cups of eggplant, peeled and chopped
1/4 cup of soy paste (miso)
6 tablespoons of sesame oil
250g of Shiitake mushrooms
1 envelope of fish-based seasoning (10g)
Salt to taste
For garnish
Shimeji mushrooms
Green scallions
4 cups of water
3 cups of eggplant, peeled and chopped
1/4 cup of soy paste (miso)
6 tablespoons of sesame oil
250g of Shiitake mushrooms
1 envelope of fish-based seasoning (10g)
Salt to taste
For garnish
Shimeji mushrooms
Green scallions
Boil the water and dissolve the seasoning. Reserve
In a pan, heat the sesame oil over medium heat and add the eggplant and Shiitake mushrooms
Simmer for 5 minutes
Add the seasoning broth and, after boiling, cover the pan, reduce the heat, and cook for 20 minutes or until the vegetables are tender
Remove from heat and blend everything in a blender
Gradually add the miso and blend again
Check the salt
Return to the pan and reheat over medium heat until hot
Do not let it boil
Serve hot, and if desired, garnish with lightly sautéed Shimeji mushrooms and green scallions.
