Chilled Eggplant Soup
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Eggplant is steamed for just five minutes, torn along the grain and tossed with soup soy sauce and garlic so it takes on seasoning of its own.
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It then goes into cold water seasoned with vinegar and sugar and is topped with cheongyang chili and sesame seeds, a summer side dish. If ice is going in, the seasoning should be a little stronger, since it thins as the ice melts.
Ingredients
Instructions
- 1
Wash the eggplants, cut off the stems, divide into 3 pieces, and cut each piece lengthwise into quarters.
- 2
Place the eggplants in a preheated steamer, cover, and steam over high heat for 5 minutes.
- 3
Let the steamed eggplants cool slightly, shred them along the grain into bite-sized strips, and squeeze out excess water gently.
- 4
Mix the shredded eggplant with soup soy sauce and minced garlic, and let it rest for 10 minutes to absorb the flavor.
- 5
Mix water, vinegar, and sugar in a bowl until dissolved to make the soup broth.
Place in the refrigerator to chill.
- 6
Add the seasoned eggplant to the chilled broth, garnish with sliced green chili and sesame seeds, stir, and serve.
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