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Ingredients
3 tbsp vegetable oil
4 scallions white and dark green parts separated and sliced
6 cloves garlic finely chopped
1 piece fresh ginger 1 inch long; finely chopped- ⅓ cup white miso
1 tbsp soy sauce- 1 tbsp unseasoned rice vinegar
1 tsp honey- 1 lb Yukon Gold potatoes about 2 large; peeled, halved lengthwise and sliced 1/4 inch thick
- 1 lb Japanese or Chinese eggplant about 3 medium; quartered lengthwise and cut into 3-inch lengths
1 ½ cups water plus up to 1/4 cup more if needed for the base batch
salt to taste- unsalted roasted peanuts crushed, to finish
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oil in a wide pot over medium heat. Cook the scallion whites, garlic and ginger for about 3 minutes, stirring.
- Add miso, soy sauce and measured water. Stir until the miso is smooth, then add vinegar and honey.
- Add the potatoes and bring to a boil. Stir in the eggplant, reduce to a simmer and cook for 12–15 minutes, until both vegetables are tender. Add a little more water if necessary.
- Stir in most of the scallion greens, reserving about 1 tablespoon for the base batch. Taste before adding salt. Serve topped with peanuts and the reserved greens.
Notes
The base batch makes 2 generous main-dish portions or 4 smaller portions; the serving control starts at 4.
Miso and soy sauce are salty, so taste the finished broth before adding salt.
