eggplant miso soup
| Measure | Ingredient |
|---|---|
| -----waldine van geffen vghc | |
| 2 tablespoons | Miso |
| 2 | Scallions; chopped |
| 1 quart | Hot water |
| ½ cup | Tofu; cubed |
| 1 | Carrot; chopped |
| 1 cup | Eggplant; julienned |
In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender. Source: Lightly Ethnic
Similar recipes
- Clam miso soup
- Japanese miso dressing
- Japanese salad
- Japanese vegetables
- Miso - squash soup
- Miso marinade
- Miso mustard
- Miso pork roast
- Miso salad dressing
- Miso salmon
- Miso soup
- Miso soup #1
- Miso soup #2
- Miso soup #3
- Miso soup (brown)
- Miso soup (miso shiru)
- Miso soup with chicken & vegetables
- Quick miso soup
- Wakame miso soup
- Walnut miso condiments
Random recipe of the day
Follow us
