Hearty Eggplant and Harusame Bean Noodle Miso Soup

1. 1

   Cut the eggplant into chunks and soak in water to remove the bitterness.

2. 2

   You can cut the eggplant into thin slices, but larger pieces will be more filling.

3. 3

   Add dashi stock and eggplant (+ any vegetables) to the pot and simmer until the eggplant is soft.

4. 4

   Add harusame bean noodles and simmer until soft.

5. 5

   Turn off the heat and add miso, dissolving it in broth as you add it.

6. 6

   It's done.

7. 7

   In the summer, it's best to heat through again after you add the miso!

8. 8

   The poached eggs in the soup makes it a little luxurious.

9. 9

   After adding the miso, drop in a raw egg and simmer until it reaches the firmness you like.

10. 10

    Kakitama would be delicious too (egg drop soup).

* Per serving · 4 servings · Values may vary.

No additional tips available.