Miso Soup with eggplant (Nasu no Misoshiru)

Miso soup is called “misoshiru” in Japanese. It is a traditional Japanese soup in which we use dashi for the base, then mix with miso paste. There are many kinds of miso soup: tofu, daikon, potato, shell, club, pork, etc.... Each Japanese family has is its own brand of miso soup, which we refer to as "Mother's Taste".

Yield: 2 servings
Time: 10 minutes

Ingredients

• 1/4 lb eggplant (chopped into bite sizes)
• 1/8 cup of green onion

Spices

• 1 tsp Hondashi
• 3 tsp miso paste

Preparation

1. Boil 2 cups of water then add dashi.
2. Add egg plant and boil for 5 min over medium heat then add miso and stir
   
3. Remove from heat, add green onion, and serve in a small bowl