Eggplant Soup with Miso and Chili
User Reviews
4.9
Eggplant Soup with Miso and Chili
Description
Eggplant Soup with Miso and Chili combines peeled eggplant, finely diced onion, garlic, and ginger for a richly flavored base. The addition of red bird's eye chilies contributes mild heat, while mirin adds subtle sweetness. Red miso paste deepens the umami profile, and vegetable oil sautéing helps soften the vegetables before long simmering. After cooking for two hours, the soup is pureed until smooth, producing a velvety texture.
The flavors develop complexity through slow simmering, with the eggplant breaking down to create a creamy body without dairy. The final touch of sesame oil adds a fragrant, nutty aroma, bringing out the Asian-inspired influences. This soup works well as a warming starter or light meal on its own.
The soup requires some advance time to allow the eggplant to fully soften and the flavors to blend. Adjust seasoning after blending, adding more miso if desired for saltiness and depth. Removing seeds from chilies reduces excessive bitterness and heat, maintaining balance.
Ingredients
- 300 grams onion finely diced, approx. 2 medium onions
- 1 tablespoon ginger peeled, roughly chopped
- 2 tablespoons garlic
- 2 eggplant about 500 grams (1 lb) each, peeled, cut into large chunks, medium
- 2 bird's eye chili red
- 125 milliliters vegetable oil
- 60 milliliters mirin
- 1 liter chicken stock if using store bought stock, use a low salt variety.
- 500 milliliters water
- 1/2 tablespoon brown sugar
- 2 tablespoons red miso paste
- sesame oil
Instructions
- Cut chillies in half and rinse out seeds and membrane under running water. Chop chilly skins finely.
- In a large saucepan or stockpot, heat the vegetable oil on high heat.
- Sauté the onion until translucent, stirring regularly, (about 4 minutes).
- Add the garlic and ginger and cook for a further 1 minute.
- Add the eggplant and continue to cook, stirring continuously until the pot is dry and the eggplant starting to colour and soften.
- Deglaze the pot with the mirin.
- Add the stock and water.
- Stir in the brown sugar and miso paste.
- Bring to the boil; reduce heat to a low simmer and cook for 2 hours.
- Remove from the heat and allow the soup to cool slightly.
- Transfer to a food processor or use a hand held stick blender, process the soup until smooth.
- Return to heat to warm up.
- Taste for seasoning and adjust as required. More miso may be added if desired.
- Garnish each serving of soup with a small drizzle of sesame oil, no more than ¼ tsp will be required.
Notes
User Reviews
Overall Rating
4.9
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