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Hearty miso soup with prawns and eggplant
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Make this flavorful soup with just four simple ingredients.
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
  • 750.00 ml baby Asian greens*
Instructions:
  • In a large saucepan, bring the prepared miso soup to a boil. Reduce heat to medium-high, add eggplant, and cook for 3-4 minutes until tender. Then add prawns and cook for an additional 2 minutes until heated through.
  • Add the Asian greens and mix well off the heat.
  • Ladle the soup into bowls and distribute the vegetables and prawns evenly.

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