Spicy Miso Soup with Softened Eggplant

• 1 Eggplant (slim Japanese type)
• 1 slab Aburaage
• 2 tbsp Sesame oil
• 1000 ml Dashi stock
• 4 to 5 tablespoons Miso
• 1 tsp Gochujang

1. Cut the eggplant into half, slice lengthwise to 3 cm, then cut into 3 to 4 pieces.
2. Cut the aburaage to bite sized pieces.
3. Heat sesame oil in a pan, cook the eggplant until softened, then pour in the dashi stock.
4. Keep cooking until the eggplant has completely softened.
5. Then add the aburaage.
6. Dissolve the miso and gochujang into the soup, then serve.

slim japanese type, aburaage, sesame oil, stock, gochujang

Taken from cookpad.com/us/recipes/145737-spicy-miso-soup-with-softened-eggplant (may not work)