Miso soup of the day: Eggplant, Japanese ginger & aburaage

This is one of my favorite recipes handed down from my mom – eggplant, Japanese ginger (myoga) and aburaage (deep fried tofu). I remember my grandma grew Japanese gingers in the garden and I helped harvest them.

Japanese ginger don’t taste good if cooked for a long time, so add them after eggplants are well boiled.

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