Eggplant and Fried Tofu Miso Soup

Steps

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1. 1
   Remove the stem from the eggplant, cut it in half lengthwise, make shallow crosshatch cuts on the surface to help with even cooking, then cut into pieces approximately 2 cm wide.
   ▶ ≈2:04
2. 2
   Soak the cut eggplant pieces in salted water (1 teaspoon salt per cup of water) for 5-10 minutes. This prevents excess oil absorption, removes bitterness, and prevents discoloration.
   ▶ ≈2:35
3. 3
   Cut the long onion diagonally into pieces about 1 cm wide.
   ▶ ≈3:00
4. 4
   Pat the fried tofu with paper towels to remove excess oil, cut in half, then cut into 5-10 pieces, each approximately 1 cm thick.
   ▶ ≈3:13
5. 5
   Drain the soaked eggplant and pat dry with paper towels.
   ▶ ≈3:38
6. 6
   Heat sesame oil in a frying pan over medium heat, place the eggplant skin-side down first, add the fried tofu, and cook until golden (about 2 minutes).
   ▶ ≈3:51
7. 7
   Flip the eggplant and fried tofu, then add the green onion pieces to an empty spot in the pan and continue cooking over medium heat. Flip the onions once they start to brown, and ensure the tofu is golden on both sides.
   ▶ ≈4:35
8. 8
   Add water, mirin, and soy sauce, and bring to a boil over medium heat.
   ▶ ≈5:20
9. 9
   Once boiling, continue simmering for about 2 minutes.
   ▶ ≈5:32
10. 10
    Add vinegar and stir gently, then turn off the heat.
    ▶ ≈5:44
11. 11
    Add miso paste (adjust amount to taste) and stir quickly until combined. Taste and adjust the seasoning and thickness to your preference.
    ▶ ≈5:58
12. 12
    Pour the soup into bowls and optionally garnish with chopped green onions.
    ▶ ≈6:23