This is one of my family’s favorite miso soup, which requires only 4 ingredients and 15 minutes. Well boiled Aubergine will deliciously melt in your mouth with rich flavour of red miso. It’s warming, healthy and perfect quick side for Japanese dishes.
miso
As the temperature is dropping down day by day, I feel I want to have a warm bowl of Ramen noodles. I also love the atmosphere in Ramen shops where people slurp their noodles quietly at a counter seat in a tiny space. But it’s a little hard to go there with my small kids at this time. So thus, I made easy homemade Miso Ramen noodles!
Flavorful and satisfying Japanese side dish. Golden browned savory and sweet miso glaze is so good with roasted eggplant, which another named Miso Dengaku in Japanese. Dengaku is one of Japanese traditional cuisine style to top the miso glaze over firm tofu and vegetable. So this is the eggplant version of Miso Dengaku style.
It’s required only 5 ingredients and can be ready in 30 minutes. The miso sauce is made from white miso, honey and white wine only. Authentic recipe uses Mirin though, I made it more accessible. Also, you can replace honey with maple syrup for a vegan version. This simple sauce is insanity delicious and versatile. It’s also great with potatoes or chicken. Because of this sauce contains lots of sugar, the miso glazed is caramelized when it’s baked. This part of the slightly burnt miso is extremely tasty, that I hope you give it a try.
It’s been cool day in Tokyo, but apparently usual muggy hot summer come back today. Besides, two typhoons are approaching to Japan. I hope that vegetable prices are not going to raised because of heavy rain. My favorite summer vegetable is eggplant at all times. They change the texture dramatically when fried, boiled and roasted. And very interesting there are so many type of shape in different countries. Japanese one is slim and small. So I was surprised when I saw huge aubergine in UK for the first time. Recently the large sized eggplant is getting usual at grocery stores in Japan. This recipe apply for all variety of eggplant. It’s juicy, tender and such a meaty delicious dish.
There are lots of Japanese dishes using eggplant, so I will share them on this blog more and more! As coming to the end of summer, I hope you enjoy this summer vegetable cuisine anytime soon!
Japanese Roasted Eggplant (Aubergine) with Miso Glaze
Author Matcha and TofuIngredients
- 1 large eggplant or 2 small eggplants
- 3 tbsp white miso paste
- 1 1/2 tbsp honey(30g) for vegan option, switch to maple syrup and add 2 tbsp of cane sugar.
- 1 tsp white wine
- 2 tbsp toasted sesame oil
Topping
- white sesame seeds optional
Instructions
- Preheat the oven to 250C(482F).
- Slice eggplant in half, and pierce deeply and all over from the cut section of the eggplant with fork.
- Place the white miso paste, honey and white wine in a small bowl and whisk until well blended.
- Put the oil into a large pan over a medium heat. Cook the eggplant with the cut section side down until a little browned about 2-3 minutes. Then flip them and cook as the same way.
- Remove the eggplant from the pan and place on tray or ovenproof dish.
- Spoon some of miso sauces onto the eggplant evenly, making sure not to be thick. Then roast for about 15 minutes until golden brown and tender inside.
- Remove from oven and optionally sprinkle with the sesame seeds, then serve.
It’s officially summer now in Japan! Time flew. I can’t believe that the rainy season passed. The rainy days in this year were much shorter than usual! Nowadays it’s getting hard to spend days because the summer in Japan is super humid and hot! But my children always wish to play outside, regardless of the weather. On the other hands, it’s pleasant to spend indoors with cool air conditioning for adult, but our body get too cold than we thought when we have been under aggressive air conditioning for a long time. So I think it’s needed to get your body warm up with the miso chowder so we don’t catch a cold!
This white miso cream soup is very easy and delicious chowder on Japanese version. It’s required 7 ingredients and 20 minutes to ready! Let’s go through the recipe briefly.
Start with chopping vegetable and stir in a pan with olive oil and smoked salmon. Then add flour for thickness. Pour milk and Japanese soup stock, dashi powder. Finish with dissolve white miso. I went onions, carrots and smoked salmon. But you can have other variations like potatos, leek and chicken. The most important flavor magic happened with Japanese dashi powder, soup stock. If you don’t have it in your shelf, please obtain it at Asian glossary stores or via online!
This can cover a wide range of Japanese food and can last few years as long as it keeps cool and dry. Traditionally basic Japanese soup stock make from bonito flakes and sea kelp. Chefs and cooking experts definitely do that way but majority of Japanese people use this dashi powder. So we can make miso soup and other Japanese food more easily. I hope this miso chowder could help you when don’t feel like cooking but want something nutritious. Let’s get through this hot summer!
Gluten Free Creamy Miso Chowder Soup
Ingredients
- 3 cup (750ml) dairy milk
- 2 tbsp corn starch
- 2 tbsp olive oil
- 2 tbsp white miso paste more to taste
- 2 tsp Japanese soup stock, dashi powder
- 100 g smoked salmon slices
- 1 onion diced
- 1 carrot diced, optional
- 100 mushroom sliced, optional
Instructions
- Heat the olive oil in a large saucepan. Add the salmon and vegetable, and stir for 5 minutes over medium heat.
- Reduce heat to low and whisk in the corn starch until well combined.
- Pour the 100ml of the milk and whisk until smooth over low heat. Gradually add the remaining milk as stirring.
- Add the Japanese soup stock, dashi powder. Then bring to a simmer and cook for 15 minutes, stirring occasionally.
- Place the miso in a small bowl and add a ladle of the soup, and whisk until completely dissolved. Fold the miso soup into the milk soup in a large saucepan.
- Simmer another 2-3 minutes. Taste, and add more miso if necessary. Optionally sprinkle servings with parsley or pepper.