Hearty Eggplant and Harusame Bean Noodle Miso Soup

Name: Hearty Eggplant and Harusame Bean Noodle Miso Soup
Yield: 2 servings
Cuisine: American
Ingredients: 1 Eggplants; 1/3 Onion; 1 (Any vegetables you like); 20 grams Cellophane noodles; 500 ml Dashi stock; 3 tbsp Miso; 2 Eggs

cookpad.japan @cookpad_jp

I wanted to eat harusame bean noodle miso soup that's popular these days, but I didn't have pork! So I substituted with large pieces of soft simmered eggplant.

If you simmer the eggplant really well, the flavors will absorb well and it'll be really soft and delicious. If you go through the trouble of removing the bitterness, the flavors will really soak in.
If you poach the egg, the soft-set egg yolk will mix with the harusame bean noodles. Delicious. Recipe by Marrietty

I wanted to eat harusame bean noodle miso soup that's popular these days, but I didn't have pork! So I substituted with large pieces of soft simmered eggplant.

cookpad.japan @cookpad_jp

I wanted to eat harusame bean noodle miso soup that's popular these days, but I didn't have pork! So I substituted with large pieces of soft simmered eggplant.

Saved

Ingredients

2 servings

1Eggplants
1/3Onion
1(Any vegetables you like)
20 gramsCellophane noodles
500 mlDashi stock
3 tbspMiso
I also recommend making poached egg miso soup!
2Eggs

Saved

Steps

1

Cut the eggplant into chunks and soak in water to remove the bitterness. You can cut the eggplant into thin slices, but larger pieces will be more filling.
2

Add dashi stock and eggplant (+ any vegetables) to the pot and simmer until the eggplant is soft. Add harusame bean noodles and simmer until soft.
3

Turn off the heat and add miso, dissolving it in broth as you add it. It's done. In the summer, it's best to heat through again after you add the miso!
4

The poached eggs in the soup makes it a little luxurious. After adding the miso, drop in a raw egg and simmer until it reaches the firmness you like. Kakitama would be delicious too (egg drop soup).