Puree the soup, adjusting with water if needed. Serve with toppings of your choice. This crunchy salad features a powerhouse of ingredients from chickpeas to blanched broccoli, and a creamy miso ...
In a bowl, whisk together the miso, sesame oil, maple syrup, warm water, ginger and garlic powder to make a marinade. Pour into a roasting pan and lay the eggplants, scored side down, in the marinade.