Nasu no Kamo Shiru

Nasu no Kamo Shiru is a savory Japanese eggplant soup that combines umami flavors with a low-carb twist. This comforting dish features tender eggplant simmered in a rich dashi broth, perfect for a healthy side dish.

Ingredients

• Japanese eggplant - 200 grams
• Dashi stock - 500 milliliters
• Soy sauce (low sodium) - 2 tablespoons
• Mirin - 1 tablespoon
• Tofu (firm) - 100 grams
• Green onions - 2 stalks
• Sesame oil - 1 teaspoon
• Salt - to taste
• White pepper - to taste

Steps

1. Slice the Japanese eggplant into 1/2 inch (1.25 cm) thick rounds and set aside.
2. In a medium pot, bring the dashi stock to a gentle simmer over medium heat.
3. Add the sliced eggplant to the pot and cook for about 5 minutes until they begin to soften.
4. Stir in the soy sauce and mirin, and cook for an additional 5 minutes.
5. Cut the firm tofu into small cubes and gently add them to the soup, cooking for another 5 minutes.
6. Season with salt and white pepper to taste.
7. Drizzle sesame oil over the soup just before serving.
8. Chop the green onions finely and sprinkle them on top as a garnish.

Nutrition

• Calories: 120
• Protein: 8 g
• Carbs: 7 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce the risk of chronic diseases.
• Low in carbohydrates, making it suitable for low-carb diets.

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