Only four basic ingredients are needed to create this aromatic soup.
Ingredients
- 2.5L miso soup, made with white miso paste* prepared to packet instructions
- 4 baby eggplants, thickly sliced
- 20 cooked prawns, peeled, deveined, tails intact
- 3 cups baby Asian greens*
Method
- Step 1Bring the prepared miso soup to the boil in a large saucepan. When boiling, reduce the heat to medium and add the eggplant. Cook for 3-4 minutes until tender. Add the prawns and cook for 2 minutes to heat through.
- Step 2Remove from the heat and stir in the Asian greens.
- Step 3To serve, divide the soup, vegetables and prawns among bowls.
Nutrition
749 kj
Energy
4g
Fat Total
1g
Saturated Fat
4g
Fibre
21g
Protein
107mg
Cholesterol
2059.53mg
Sodium
4g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
* White (shiro) miso paste is available from Asian food shops and selected supermarkets. Mixed baby Asian greens are available from selected supermarkets and greengrocers.
- Author: Nancy Duran
- Image credit: Petrina Tinslay
- Publication: Taste.com.au
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