Smoky Eggplant Miso Soup

Name: Smoky Eggplant Miso Soup
Yield: Serves 4
Ingredients: 1 large, eggplant, sliced into ¼-inch-thick rounds; , kosher salt; 2 cups, wood chips; 7 , scallions, white and green parts separated and sliced thin, divided; 1 (1½-inch) piece, ginger, peeled and sliced thin; 1 (6-inch) piece, lemongrass stalk, sliced thin; 1 , garlic clove, sliced thin; 10 cups, cold water; 1 ounce dried, shiitake mushrooms; 2 (4-inch) pieces, kombu; 3 tablespoons, soy sauce; 1 tablespoon, mirin; 2½ tablespoons, white miso; 1¼ cups (9 ounces), soft tofu, cut into ½-inch pieces

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SERVES4

WHY THIS RECIPE WORKS

by Sasha Marx

This is our most technical and labor-intensive eggplant recipe, but don’t let that stop you. Miso soup is traditionally made using dashi, the mother stock of Japanese cuisine. Dashi is made by briefly cooking katsuobushi (smoke...

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