Chilled Eggplant Soup

Quick answer

A refreshing summer soup featuring soft steamed eggplants in a tangy, chilled broth.

Light and cooling.

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash the eggplants, cut off the stems, divide into 3 pieces, and cut each piece lengthwise into quarters.
2

Control

Place the eggplants in a preheated steamer, cover, and steam over high heat for 5 minutes.
3

Step

Let the steamed eggplants cool slightly, shred them along the grain into bite-sized strips, and squeeze out excess water gently.
4

Season

Mix the shredded eggplant with soup soy sauce and minced garlic, and let it rest for 10 minutes to absorb the flavor.
5

Season

Mix water, vinegar, and sugar in a bowl until dissolved to make the soup broth.

Place in the refrigerator to chill.
6

Finish

Add the seasoned eggplant to the chilled broth, garnish with sliced green chili and sesame seeds, stir, and serve.

The cues that matter most while cooking.

Key technique: Soft textured steamed eggplant
Finish cue: Add the seasoned eggplant to the chilled broth, garnish with sliced green chili and sesame seeds, stir, and serve.
Avoid this: Avoid steaming the eggplants for more than 5 minutes.
Storage and reheating: Place in the refrigerator to chill.