Sachiko: Today, we're making miso soup with eggplant and fried tofu. First, let's cut the eggplant into small pieces.

Emma: Should we peel the eggplant?

Sachiko: No, the skin is left on to add color and texture. Now, let's cut the fried tofu into bite-sized pieces.

Emma: When do we add the miso paste?

Sachiko: The miso is dissolved in a little broth before being added to the soup. It’s essential not to boil the soup after adding the miso to preserve its flavor.

Emma: This soup is delicious! I'm excited to be taught how to make it and can't wait to share this recipe with my family.