4 cups of water
3 cups of eggplant, peeled and diced
1/4 cup of soy paste (miso)
6 tablespoons of sunflower oil
250g of shiitake mushrooms
1 envelope of fish-based seasoning base (10g)
Salt to taste
To decorate
Shimeji mushroom
Green scallions
4 cups of water
3 cups of eggplant, peeled and diced
1/4 cup of soy paste (miso)
6 tablespoons of sunflower oil
250g of shiitake mushrooms
1 envelope of fish-based seasoning base (10g)
Salt to taste
To decorate
Shimeji mushroom
Green scallions
1
Bring the water to a boil and dissolve the hondashi. Reserve
2
In a pot, heat the oil over medium heat and add the eggplant and shiitake mushrooms
Refine for 5 minutes
Add the hondashi broth and, after it boils, cover the pot, reduce the heat, and cook for 20 minutes or until the vegetables are tender
3
Remove from heat and blend everything in a blender
Gradually add the miso and blend again
Check the salt
Return to the pot and bring to medium heat to reheat well
Do not let it boil
Serve hot, and if desired, decorate with lightly sautéed shimeji mushrooms and green scallions.
