Soups: Asian Eggplant Soup

My own version of flavours from  aggadashi soup and miso combined. I havent made it before but this soup is delicious







Ingredients serves 4

1 eggplant sliced and quartered

1 punnet swiss brown mushrooms

1/2 punnet button mushrooms

3 green shallots


2 miso instant soup sachets

Equal parts : tamari gluten free soy, mirin, rice wine vinegar.

1 Palm sugar cube grated

2 green shallots

1tsp minced ginger

1tsp minged garlic

1tb shoux xing cooking wine

1tb light soy

1 vegetables stock cube

2 cups water


Chop eggplant and mushrooms into similar size pieces and place in large pot or slow cooker (cook on low 4hrs in slow cooker)

Add remaining water

Cook on high 10 mon then simmer for minimum of 2 hours on stove.

Serve with pickled ginger

Soups: Chicken Miso Soup

I needed to use up some chicken thighs so this was a great way to do it without a stir fry. (Recipe inspired by Australian Healthy Food Guide June 2018 Issue Page 72)

Chicken Miso Soup











Ingredients serves 1

1 Chicken Thigh (Antibiotic free)

1 Miso Soup Pouch

1 Green Shallot

1 Packet steam fresh mixed greens

1 Garlic Clove Minced

1tsp Ginger cut into fine strips



Slice the chicken into strips.

Cut the shallot on diagonal slices.

Use a Garlic Mincer to mince garlic.

Peel and slice ginger into fine strips.

Add all ingredients to pot and cook on low heat until chicken is cooked through.

Serve hot in bowl.

Miso Soups:

My new love is miso soups. I am now discovering new ways to have miso soup not just the instant packet but adding to it. With the packets you add I pouch of contents into a cup of boiling water and stir for a couple of minutes if having them on their own.  I took some camping with me for a hot drink/snack. Here are some variations on just the soup and the packets I have found. If there is Nori Sheets it sinks to the bottom. The pandaroo brand has lot more sodium so I will be sticking to the other brands.






Miso Soup with Nori
Miso soup With Bean Curd