Miso Soup

Run hot water through 3 dried shiitake mushrooms, and let them sit on a fine mesh sieve

Wipe the white surface of 2 5 cm x 2 cm dried kombu seaweed leaves

Add 6 cups of room temperature water, the dried shiitake mushrooms, and the dried kombu leaves to a bowl. Let them soak for 2h to release their flavors into the water

Cut ½ eggplant in half lengthwise, and cut into medium-size slices. Transfer the slices to a bowl filled with water

Transfer the shiitake and kombu broth to a saucepan. Remove the mushrooms and the kombu leaves

Turn the heat on to medium. Drain the eggplant slices and add them to the saucepan

Add 3 tbsp of miso and whisk it gently until dissolved

Cut 150 g of tofu into medium dices and add them to the saucepan. Mix well

Cover the saucepan and turn off the heat. Let it sit for a few minutes to warm the tofu

Serve into small bowls and garnish with thinly sliced chives to taste on top. The miso soup is ready

Enjoy! This is definitely a heartwarming recipe!