Miso soup with prawns and eggplant

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
3 cups baby Asian greens*
Bring the prepared miso soup to the boil in a large saucepan. When boiling, reduce the heat to medium and add the eggplant. Cook for 3-4 minutes until tender. Add the prawns and cook for 2 minutes to heat through.
Remove from the heat and stir in the Asian greens.

To serve, divide the soup, vegetables and prawns among bowls.

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