Misoshiru (Clear Soup W/soybean Paste)
INGREDIENTS:
1 lb Japanese eggplant; (4 long
-thin)
3/4 c Sweet miso
2 ts Light tamari sauce
1 lb Japanese eggplant; (4 long
-thin)
3/4 c Sweet miso
2 ts Light tamari sauce
In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler. Combine the miso and tamari in small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes. PER SERVING: 132 cals, 3.3 g fat (21.3% cff)
PANTRY TIPS: There are dozens of kinds of miso, which is fermented soybean paste, each with its own aroma and flavor. All are packed with protein, vitamins, and minerals. Use sweet miso for the eggplant.
CREDITS: Martha Stewart, Martha Stewart?s Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997).
Buster and Kitpath Nov 97
PANTRY TIPS: There are dozens of kinds of miso, which is fermented soybean paste, each with its own aroma and flavor. All are packed with protein, vitamins, and minerals. Use sweet miso for the eggplant.
CREDITS: Martha Stewart, Martha Stewart?s Healthy Quick Cook, (Clarkson N. Potter Inc., Oct 1997).
Buster and Kitpath Nov 97