The only possible way that this soup could be easier to prepare would be if it magically made itself, then cleaned its own dishes and somehow managed to massage your feet all at the same time. Short of that, this comes together pretty darn effortlessly, and still serves up a delicious, satisfying meal. If kombu broth isn’t something you keep in your pantry, simply simmer a few large piece of dried kombu in purified water for about 15 minutes and voila!
What you need:
- 3 small eggplants, sliced into 1⁄2-inch disks
- 2 tablespoons sesame oil
- 3-1/2 cups kombu stock
- 2 tablespoons red miso
- 2 tablespoons white sesame seeds, toasted
What you do:
- In a large bowl of water, soak eggplant for a few minutes to remove any bitterness. Drain, and dry thoroughly.
- In a pan over medium heat, add sesame oil. Once oil is hot, add eggplant and cook on each side for 5 to 6 minutes, until browned.
- In a saucepan over medium heat, add kombu stock. Once stock is warm, remove from heat and stir in red miso until dissolved.
- Divide the eggplant slices between individual soup bowls, and cover with stock. Crush toasted white sesame seeds, and sprinkle them over soup for garnish.
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