in Miso Broth

Ingredients

• 8 cups dashi no-moto
• 2 1/2 cups soy sauce
• 2 1/2 cups sweet mirin
• 2 cups peanut oil
• 2 egg yolks
• 1 3/4 to 2 cups water
• 2 cups all-purpose flour
• 8 Japanese eggplants, cut into lengthwise fans
• 1 pound firm tofu, cut into 2-inch cubes
• 2 (2-inch) lengths of fresh ginger, julienned
• 2 green onions, trimmed and thinly sliced

Instructions

1. Prepare dashi with soy and mirin according to package directions. Keep warm.

2. In a deep pot or fryer, heat the peanut oil to 350 F.

3. Meanwhile, in a mixing bowl, blend the egg yolks and water. (For a thinner batter, which I prefer, use more water, or vice versa.) Sift the flour into the batter and stir gently to combine.

4. Dip the eggplants into the batter, one at a time, shaking off excess. Fry in the hot oil until golden brown and drain on paper towels. Repeat with the tofu pieces.

5. In each of the 8 serving bowls, place 5 small pieces of ginger. Ladle in 1 cup of the hot broth, an eggplant, and tofu. Sprinkle with the green onions and serve hot.

Other Soup Recipes

Butternut Squash Soup
Miso Soup with Lobster Medallions
Pasta e Fagiolisto
Soup au Pistou
Spicy Pumpkin Soup
Strawberry Soup
Tortilla Soup
Tuscan Bean Soup

Tip

Deep Frying Oil Temperature