Miso Soup with Kabocha and Japanese Eggplant
Miso soup is a flavorful soup that is essential to Japanese home cooking. It is enjoyed with seasonal vegetables and other ingredients of your choice. Here, we introduce a vegetable miso soup made with kombu dashi.
- Nutrition facts are for one serving.
- Cooking time excludes the time for soaking the kombu in water.
Ingredients(Servings: 2)
-
Kombu Dashi* :
-
10 g (0.4 oz.)
-
water500 ml
(16.9 fl oz.)
- kabocha squash / Japanese pumpkin
60 g (2.1 oz.) - Japanese eggplant
1 (80 g / 2.8 oz.) -
1 & 1/2 Tbsp
- * Use 300 ml (10.1 fl oz.) of the prepared kombu dashi
Directions
-
1
Make the kombu dashi. Put the kombu and water into a pot and let sit for 3 hours. Place the pot over medium-low heat, turn off the heat just before it comes to a boil, and remove the kombu.
* The kombu used to make dashi is edible, so don’t throw it away. Cut it into bite-sized pieces and use it in soup or simmered dishes.
-
2
Cut the kabocha squash into easy-to-eat pieces. Cut the Japanese eggplant into 1 cm (0.4 in.) half-moons. Put 300 ml (10.1 fl oz.) of the kombu dashi from step 1 into a pot and heat over medium heat. When it starts to gently bubble, add the kabocha squash and Japanese eggplant, cover, and simmer over low heat for about 4 minutes.
-
3
Dissolve the miso into the soup and mix. Turn the heat to medium, then turn off the heat just before it comes to a boil.
Cooking Basics
Ingredients (for 880 ml / 27 fl. oz. of dashi)
- Kombu/kelp
- 15 - 20 g (0.5 - 0.7 oz.)
- Water
- 1000 ml (33.8 fl. oz.)
Directions
Soak the kombu in water and let sit for 30 minutes, then heat over medium heat. When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.
Remove the stem from the eggplant. Then cut in half vertically, and slice cut-side down at consistent widths from end to end.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
Washoku Lesson
Miso Soup with Kabocha and Japanese Eggplant
Miso soup is a flavorful soup that is essential to Japanese home cooking. It is enjoyed with seasonal vegetables and other ingredients of your choice. Here, we introduce miso soup made with kombu dashi.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
