Miso Soup with Eggplant and Gobo

Miso Soup with Eggplant and Gobo is a tasty spin on a classic Japanese side, Miso soup. Gobo adds an earthy flavor and firm texture that is a welcome contrast to soft and delicate eggplant. Throw on some chopped green onions and you have a warm, savory way to start and accompany your Japanese themed meal!

Miso Soup with Eggplant and Gobo

 

Miso Soup (味噌汁)

If you’ve been to a Japanese restaurant, chances are you’ve been served miso soup.

If it’s something you like, I highly recommend trying to make it at home.

Soups really don’t get any easier than this.

And since it’s homemade, you’ll get a good idea of how it should really taste. (not watery like in restaurants!!)

I make miso soup pretty often, at least once a week.

So I like to vary the ingredients to keep things fresh and exciting.

My taste buds get bored easily and it’s a daily struggle to keep them happy and engaged.

This soup was one discovery that did the trick!

This is Gobo (ごぼう)

Miso Soup with Eggplant and Gobo

Yes it is that long!

This specimen wasn’t even the biggest one I’ve bought, some are even longer!

Gobo is known as burdock root in English.

It’s a really really lengthy root and it has really big leaves. (Like all plants that love the sun!)

The leaves can be eaten too, but I haven’t had them before. Some day I will get around to it and report back. 🙂

If you’ve never had gobo, it’s got a distinct flavor.

It’s earthy, slightly sweet and slightly bitter.

Hard to describe.

But once you’ve had it you’ll know you’ve had it!

If you can’t find it fresh, you might have a good chance of finding the frozen chopped up version at a Japanese market or other Asian market.

There are many popular ways to eat gobo.

One of my favorites is sauteeing it with some beef.

I will be posting that one soon. It’s simple and delicious!

Another popular way of preparing gobo is kinpira gobo (きんぴらごぼう). This is a mixture of seasoned gobo and carrots. Sweet, savory and crunchy all at the same time. Yum!

And last but not least, this soup!

 

Miso Soup with Gobo and Eggplant

For this particular miso soup, I used my base ratio of 2 Tbsp miso paste to 2 cups dashi stock.

I sauteed the eggplant separately so it was lightly browned.

The gobo cooks quickly due to the matchstick size.

Really, all you do here is add the two ingredients- eggplant and gobo to the miso soup.

Doesn’t get any easier than that!!

This is a great alternative to the traditional tofu and seaweed ingredients, often used in miso soup.

Add on some chopped green onions to bring everything together.

mm mm mmmmm!!!

 

 

What do you think? If you liked this video subscribe to my youtube channel! My goal is one video per week through the end of the year!

 

Miso Soup with Eggplant and Gobo

In case you’ve missed them, here are some of my other Japanese recipes!

 

 

 

Print Recipe
Miso Soup with Eggplant and Gobo BigOven - Save recipe or add to grocery list Yum
Miso Soup with Eggplant and Gobo
Course side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Standard miso soup base
Fixings
Course side
Cuisine Japanese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Standard miso soup base
Fixings
Miso Soup with Eggplant and Gobo
Instructions
  1. Prepare dashi broth and bring to a gentle boil
  2. Add miso paste and stir to dissolve.
  3. Add eggplant and gobo and simmer for 5 minutes.
  4. Add green onions and serve!
 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

14 thoughts on “Miso Soup with Eggplant and Gobo

  • October 12, 2017 at 5:52 pm
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    Looks like good healthy food.:)

    Reply
  • September 26, 2017 at 12:50 pm
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    I’ve never had miso soup with eggplant! Will try this for sure 🙂

    Reply
    • September 26, 2017 at 5:25 pm
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      thanks for the note Nina! hope it comes out good!! 🙂

      Reply
  • September 26, 2017 at 9:32 am
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    Love eggplants, I just have some in the frisge and was thinking of what to do with them, thanks for the inspiration!

    Reply
    • September 26, 2017 at 5:24 pm
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      let me know how it turns out!

      Reply
      • September 30, 2017 at 6:06 am
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        It turned out amazing! This time I made it for myself, but can’t wait to share it with my friends 😀

        Reply
  • September 25, 2017 at 1:16 pm
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    That photo of the gobo propped up against your wall is priceless. I never would have believed that it was this long.

    Reply
    • September 25, 2017 at 4:48 pm
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      😉 the long root when pulled with broad leaves intact make it seem like a prehistoric plant!

      Reply

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