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Miso Soup with Myoga Ginger and Eggplant
Miso Soup with Myoga Ginger and Eggplant

Before you jump to Miso Soup with Myoga Ginger and Eggplant recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with The Right Foods.

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Know that fish is one of the healthiest meats you can consume. You already know this because, by now, you’ve probably been told to eat fish at least twice a week. This is particularly true for individuals whose hearts are not in good shape. Fish is high in Omega 3s which are what helps process and turn unhealthy cholesterol into good energy. Try to consume fish in at least two meals every week.

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We hope you got benefit from reading it, now let’s go back to miso soup with myoga ginger and eggplant recipe. To cook miso soup with myoga ginger and eggplant you only need 6 ingredients and 3 steps. Here is how you do that.

The ingredients needed to prepare Miso Soup with Myoga Ginger and Eggplant:
  1. Prepare 1 Myoga ginger
  2. You need 2 small Eggplants
  3. Use 1/2 block Tofu
  4. Prepare 2 tbsp Miso
  5. Use 600 ml Dashi stock
  6. You need 1 tsp Pure sesame oil
Steps to make Miso Soup with Myoga Ginger and Eggplant:
  1. Make the dashi stock, slice the eggplants diagonally into thin slices, and dice the tofu. Cut the myoga in half vertically, and then into thin diagonal slices.
  2. When the dashi stock has boiled, add the eggplant and simmer until soft. Add the miso and then the tofu.
  3. Add the sesame oil to finish. Transfer to serving bowls and top with the myoga ginger.

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