Eggplant and Pork in Ginger Miso Soup Recipe

Number of serving: 4

Cooking time: 18 minutes



1 medium eggplant, cut into cube and rinse
1/2 tablespoon vegetable oil, olive or grape seed oil
2 small shallot, minced
100g (3.5 ounces) pork meat
55g (2 ounce) fresh ginger, peeled and thinly grated
2 tablespoon soy sauce
1 litre (4 1/4) cups dashi soup (get dashi soup recipe in more Anti Aging Recipes section)
4-6 tablespoons miso paste

Heat the oil in a pan over moderate heat. Add the shallot and saut until soft. Add the pork and stir-fry for 5 minutes or until the meat turn white. Add the eggplant and ginger and stir fry for another 8 minutes; add soy sauce. Pour in the dashi soup and change to high heat to bring to a boil. Reduce the heat to low. Put the miso paste in another bowl, mix with a scope of the soup to dilute the paste.  Pour the diluted miso into the soup in pan. Bring the soup back to a boil and then remove from the heat.  Ready to serve.

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