Miso Soup with Eggplant (Canh Miso Cà Tím) is one of the most nutrition & good for health in manyVietnamese Soup Recipes. Miso soy sauce is usually used as spice in many Japanese dishes. It helps enhancing your health, detoxify for vegetable and really good for your heart. When it is combines with other Vietnamese ingredients will create a specific flavor which you have never tasted before.
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The soup is sweet and clear as the result of eggplant and bean sprouts combination. What are you waiting for? Let us start cooking one of our delicious Vietnamese Soup Recipes and enjoy the dish with your family and friends. With just 7 steps, the dish will be ready to be served.
Ingredients:
1 eggplant (Medium size)
200g of bean sprouts
2 spoons of miso (a type of Japanese soy sauce – you can buy it in supermarket)
Spring onions
1 spoon of Katsuodashi tuna soup powder.
Process:
Step 1: Wash the eggplant, cut in half, slice it and soak in cold water with some salt for 15 minutes. Then, take it out and let it dry.
Ingredients:
1 eggplant (Medium size)
200g of bean sprouts
2 spoons of miso (a type of Japanese soy sauce – you can buy it in supermarket)
Spring onions
1 spoon of Katsuodashi tuna soup powder.
Process:
Step 1: Wash the eggplant, cut in half, slice it and soak in cold water with some salt for 15 minutes. Then, take it out and let it dry.
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Step 2: Remove the route of bean sprouts, wash it and let it dry.
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Miso Soup with Eggplant Recipe (Canh Miso Cà Tím) view more info at Vietnamesefood.com.vn
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