【茄子と新生姜の味噌汁】の作り方 茄子は油を使わなくてもこんなに美味しい一品になる

miso paste

🥗Healthier: low-sodium miso

💰Cheaper: soybean paste

Low-sodium miso reduces salt intake while maintaining flavor.

tofu

🥗Healthier: tempeh

💰Cheaper: canned beans

Canned beans provide protein at a lower cost.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Dried mushrooms can be rehydrated for a budget-friendly option.

ginger

🥗Healthier: fresh ginger

💰Cheaper: ground ginger

Ground ginger is more affordable and has a longer shelf life.

Cut the eggplant into 2-3 cm pieces after making incisions on the skin.

Peel and thinly slice the young ginger.

Slice the carrot thickly while keeping the skin on.

Tear the cabbage into bite-sized pieces after removing 2 leaves and cutting the core in half.

Tear the maitake mushrooms into bite-sized pieces.

In a pot, bring the dashi and young ginger to a boil. Once boiling, add 1 teaspoon of miso and the vegetables except for the maitake mushrooms.

Cover and simmer on low heat for 7 minutes.

Add the maitake mushrooms and the remaining seasonings, cover again, bring to a boil, and then turn off the heat.

Serve hot and garnish with chopped green onion and myoga.

Cooking Techniques

Spice Level:

Dietary

Allergens