Recipe : Eggplant & Fried Tofu Miso Soup
A Taste of Early Summer in Japan
As the days grow warmer in Japan, eggplants begin to appear more frequently at local markets and on family tables.
One of my favorite ways to enjoy them is in a simple bowl of miso soup with fried tofu.
This is a classic combination found in many Japanese homes. The eggplant becomes soft and silky as it cooks in dashi, soaking up the delicate umami of the broth. Fried tofu adds richness and depth, creating a comforting balance of flavors.
Although miso soup is often considered a humble everyday dish, it beautifully reflects the Japanese appreciation for seasonality. By choosing ingredients that are at their peak, even a simple bowl of soup can connect us to the rhythm of nature.
For an early summer touch, I like to add a little freshly grated ginger just before serving. Its bright aroma brings freshness to the soup and pairs wonderfully with the tender eggplant.
Ingredients:
- 800ml Dashi
- 2 Japanese eggplants, sliced into bite-sized pieces
- 1 sheet Fried tofu (aburaage), thinly sliced
- 3 Tbsp Miso
- Fresh Shiso, sliced (optional)
Directions :
- Bring the dashi to a gentle simmer.
- Add the eggplant and cook for about 5 minutes, until tender.
- Add the sliced fried tofu and cook for another minute.
- Turn off the heat and dissolve the miso into the soup.
- Serve immediately and top with freshly sliced shiso, if desired.
YUCa’s Kitchen Note
In Japanese cooking, we often adjust our miso soup ingredients throughout the year.
Spring brings cabbage and new onions.
Summer welcomes eggplant, myoga, and okra.
Autumn offers mushrooms and sweet potatoes.
Winter calls for daikon and root vegetables.
A bowl of miso soup is never just a soup—it is one of the simplest ways to enjoy the changing seasons in Japan.
