Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, chilled soy milk potage soup with eggplants. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Chinese eggplant easy recipe-How to cook (taste better than meat). Garlic Oyster Sauce Eggplant Stir Fry. Wow Sarap TV. #ASMR、#relax、#dandannoodles Today, I'm going to make "Chilled Soy Milk Dan Dan Noodles".

Chilled Soy Milk Potage Soup with Eggplants is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Chilled Soy Milk Potage Soup with Eggplants is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can have chilled soy milk potage soup with eggplants using 8 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Chilled Soy Milk Potage Soup with Eggplants:

1. Prepare 5 Eggplants (slim Japanese type)
2. Take 200 ml Water
3. Prepare 50 ml White wine (or sake)
4. Prepare 1 Consomme stock cube
5. Prepare 200 ml Soy milk
6. Prepare 1 dash Krazy Salt
7. Make ready 1 dash Pepper
8. Prepare 2 Umeboshi

Making soy milk is less work than you might imagine. Soaked soybeans are cooked, then pureed and filtered through a sieve. The key to making delicious soy milk for kongguksu is not to overcook the beans so that they retain their natural flavor. Home made soy milk in Korean soy milk noodle soup is NOT your regular soy milk from stores.

Steps to make Chilled Soy Milk Potage Soup with Eggplants:

1. Peel the eggplants and soak in water! You can use a peeler.
2. Chop into bite-size pieces, and soak in water again! Leave for about 5 minutes to remove the bitterness.
3. Add the eggplants and white wine in a pot, and turn on the heat.
4. When it starts to boil, turn down the heat to low, and add the consomme. Cover with a lid, and simmer for about 30 minutes, then the eggplants become soft.
5. Blend in a blender.
6. Pour in soy milk, and adjust the flavour with Krazy Salt and pepper. Chill in the fridge.
7. Take it out from the fridge and taste. It'll take on a different flavor when chilled.
8. Serve in a bowl, and top with umeboshi with the pit removed, then it's done. The umeboshi is a must.

This time you should see some foam at the top. soymilk cold noodle soup (Kongguksu) broth blended from cooked soybeans. "Hearty eggplant soup made with ground beef and vegetables." Save to favorites. Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. And so I dug through my recipe bookmarks and found one from an old Bon Appetit that There is another soup which uses roasted eggplant in the Ottolenghi cookbook - their version seems a lot simpler, using mainly eggplants. A fragrant, smoky Roasted Eggplant Soup spiced with the Middle Eastern spice blend, za'atar.

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