Japanese · Soup

Soy and ginger Aubergine Bisque

This Japanese Bisque leans on soy and ginger to do the heavy lifting. We glaze the Aubergine for real depth, then bring it together in one pan.

4.9 from 1,510 cooks

Prep15 min

Cook18 min

Serves8

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the aubergine dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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