Hearty miso soup with prawns and eggplant

Posted by adm On October - 24 - 2011

How to cook Hearty miso soup with prawns and eggplant

Ingredients:

  • 2.5L miso soup, made with white miso spread* prepared to packet instructions
  • 4 baby eggplants, thickly sliced
  • 20 cooked prawns, raw, deveined, tails integral
  • 3 cups baby Asian greens*

How to:

  • Bring the prepared miso soup to the boil in a large saucepan. When simmering, reduce the heat to medium and add the eggplant. Cook for 3-4 minutes until bid. Add the prawns and cook for 2 minutes to heat through.

  • Remove from the heat and stir in the Asian greens.

  • To answer, divide the soup, vegetables and prawns among bowls.

  • * White (shiro) miso paste is available from Asian food shops and selected supermarkets. Mixed baby Asian greens are useable from selected supermarkets and greengrocers.

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