Miso Soup with Zucchini, Eggplant, and Fried Tofu

I combined mild zucchini and eggplant to make a gentle-tasting miso soup.
Since they pair well with oil, I added fried tofu to give it extra richness.
They pair well with oil, so I added fried tofu to add depth.

[Ingredients] (Serves 2)
・Zucchini... 1
・Eggplant... 1
・Green onions... 2 stalks (for garnish)
・Fried tofu (abura-age)... 10g
・Water... 500cc
・Bonito dashi... 1 packet
・Brown rice miso... 2 tablespoons
・Rice miso... 1 tablespoon

[Instructions]

1. Preparation
・Put water and the bonito dashi packet in a pot and heat it up.
　Once it boils, remove the dashi packet.
・Trim the ends of the zucchini, cut it in half, and chop it into bite-sized pieces.
・Trim the ends of the eggplant, cut it in half, and chop it into bite-sized pieces.
・After cutting the zucchini, rinse it quickly with water.
・Soak the eggplant in water to remove any bitterness, then drain in a colander.
・Finely chop the green onions.

2. Simmering
・Add the zucchini and eggplant to the pot and simmer over low heat.
・Dissolve the miso into the soup to adjust the flavor, then add the fried tofu at the end to finish.

3. Serving
・Pour into bowls and sprinkle with green onions to finish!

[Quick Note]
・Since zucchini can be eaten raw,
　you can enjoy different textures by changing how you cook it.
・It is also delicious with added cheese.

Next time, I will bring you "Zenraman-san".

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