300 cc dashi
1 tbsp aka red miso
1 small knob ginger
2-3 myoga Japanese ginger buds
Remove calyx (fluffy part around head), and poke all over with a skewer (save the skewer for peeling skin later).
When you can press down eggplant effortlessly with chopsticks, it is ready.
Meanwhile, heat dashi in a small pot.
Grate ginger, and thinly slice myoga diagonally.
When eggplant is ready, place on a plate or cutting board, cool somewhat as necessary (to prevent burning yourself), and peel off skin.
Heat miso soup while skinning and cutting eggplant, and pour into bowls.
- Chinese eggplant has a soft skin just like Japanese eggplant. Those commonly available in the Seattle area have paler purple skin and are 2-3 times larger than average Japanese eggplant.
- Sometimes soaking grilled eggplant in ice water is recommended before peeling skin, but this should be avoided. Besides cooling eggplant more than necessary for a hot soup, it tends to make eggplant soggy. When you use a skewer, you can avoid touching the hottest, plump part of eggplant at the beginning of the skinning process, and you will still have pretty hot eggplant at the end.
- In order to enjoy the soup hot, make sure everything (miso soup and garnish) is ready by the time peeled eggplant is placed in each bowl.
- Eggplant can be torn lengthwise instead of cut crosswise.