Miso soup (eggplant and onion)
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Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Peel the eggplant in a crisscross pattern and slice into quarter rounds. Thinly slice the onion lengthwise. |
| 2 | Bring the dashi (broth) and onion to a boil in a pot, then add the eggplant and simmer. |
| 3 | When tender, stir in the miso. |
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