Oven Roasted Eggplant and Mushroom Miso Soup

System:

• 1 sever eggplant (1/2 plod thick)
• 4 cremini mushrooms (quartered)
• 1 cup dashi
• 1 tablespoon miso (gluten free for gluten free)
• 1 inexperienced onion (chopped)

Instructions:

1. Broil the eggplant and mushrooms in the oven for about 10 minutes.
2. Gash the eggplant into chunk sized items.
3. Elevate the dashi, eggplant and mushrooms to a boil in a little sauce pan.
4. Eradicate from heat.
5. Dissolve the miso with some of the most heated dashi in a separate bowl. (We provide out no longer desire to boil the miso as this can no longer taste as factual.)
6. Add the miso encourage to the soup.
7. Pour the soup correct into a bowl and high with inexperienced onion.

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