Miso Aubergine Soup
Serves 4
Ingredients
2 aubergines
3 tbsp miso paste
1 red chilli
1 block tofu
400g button mushrooms
6 cups water
5cm ginger
1 tbsp honey or maple syrup
1 stock cube
8 garlic cloves
1 tsp hoisin sauce (optional)
Diced coriander and chilli flakes for garnish (optional)
Method
Pre heat oven to 180 degrees C. Grate ginger and place in a jug, along with 2 out of the 3 tbsp of miso paste and honey. Boil the kettle and drizzle in about 1 tbsp or enough to make a runny sauce. Whisk together and set aside. Cut aubergines in half and place on a lined baking tray. Score into the flesh to create criss crosses. Pour on the sauce and place in the oven for 20-30 mins. Check at 20 mins in case of burning from the honey. While the aubergine is baking, place remaining miso paste, stock cube and diced chilli into a large pot. Boil the cups of water in the kettle then pour into the pot. Whisk until stock cube and miso are mixed in. Slice mushrooms in half and add to the pot. Peel garlic cloves and add as well. Chop tofu into cubes and add these also. Spoon in the hoisin sauce and mix again. Remove aubergine from the oven once it’s cooked then spoon the broth into bowls. Lay the aubergines on top and serve. Garnish with diced coriander and chilli flakes.