Have you ever had Myoga ginger? It’s Japanese ginger that is often used for seasoning (spice) when we eat noodles for example. Japanese call it just “Myoga”.
SOMEN noodles with Myoga ginger is perfect combination in Summer season and I love it!
I think eating Myoga ginger as for seasoning (spice) is the most popular way for Japanese, but miso soup with Myoga ginger is very important for me because it reminds me of my grand mother.
One time I had harvested my grand mother’s Myoga ginger in her home town. This plant is so strong that you don’t need much care as long as humidity is high enough. I was so excited and also surprised there were unbelievably many of Myoga ginger underground.
She made me fresh and delicious miso soup with the ginger, and I love the smell of it.
If you have chance to get Myoga ginger, please try this recipe once!
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
1.5 oz Myoga ginger, Thinly sliced
2.5 oz eggplant, Thinly sliced
0.7 oz (1 sheet) thin fried tofu, Cut into rectangles
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Heat water and eggplant in a saucepan until eggplant is well cooked.
2. Add thin fried tofu, Myoga ginger, and dashi granules. Simmer for 1 min, then remove from heat.
3. Add miso paste and stir until miso is completely melted.
Ready to eat!
Tip: Make sure do not heat too much Myoga ginger. It can be eaten raw so just heat it for 1 min! You can feel good flavor and crunchy texture of Myoga in that way.
Well simmered eggplant became soft and nice. This soft eggplant and juicy thin fried tofu are surrounded by amazing flavor of Myoga ginger!
Enjoy your miso soup!