Guest guest Posted February 28, 2003 Report Share Posted February 28, 2003 Miso Soup with Eggplant (Serves 4) Eggplant miso soup is recommended for the summer season or the beginning of autumn. In Oriental medicine, eggplant has the function of cooling down the body heat. Just for this miso soup, simple is best. I suggest not mixing any other ingredients with eggplant, except suikuchi. 4 cups of vegan style dashi (first recipe above) 1/3 pound of eggplant, caps removed and cut into bite size pieces. If possible, grill lightly. 1-3 teaspoons of miso (all types except shiro miso. Brown miso would be the best) Recommended suikuchi: Grated ginger, thin- ly cut Japanese basil (shiso), shichimi (seven-spice chili), or roasted sesame seeds Place dashi in a saucepan and boil. Add eggplant to dashi. When eggplant becomes tender, reduce heat and add 1 teaspoon of miso at first. Taste, and if you need more miso, add it little by little. Remove the pan from the heat before miso soup boils again. Put a pinch of suikuchi on miso soup. Serve hot. Total calories per serving: 35 grams Fat: <1 gram Carbohydrates: 8 grams Protein: 1 gram Sodium: 119 milligrams Fiber: 2 grams Source: Vegetarian Journal Flor "Ask, and it shall be given you; seek, and ye shall find; knock, and it shall be opened unto you; For every one that asketh receiveth; and he that seeketh findeth; and to him that knocketh it shall be opened. Matthew 7: 7-8 KJV Quote Link to comment Share on other sites More sharing options...
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