Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, hearty eggplant and harusame bean noodle miso soup. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Hearty Eggplant and Harusame Bean Noodle Miso Soup is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Hearty Eggplant and Harusame Bean Noodle Miso Soup is something that I have loved my whole life.

Great recipe for Hearty Eggplant and Harusame Bean Noodle Miso Soup. 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.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook hearty eggplant and harusame bean noodle miso soup using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:

1. Prepare 1 Eggplants
2. Make ready 1/3 Onion
3. Prepare 1 (Any vegetables you like)
4. Prepare 20 grams Cellophane noodles
5. Make ready 500 ml Dashi stock
6. Make ready 3 tbsp Miso
7. Make ready I also recommend making poached egg miso soup!
8. Make ready 2 Eggs

Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (Various vegetables, Tofu, Abura-age etc.) that may be added depending on regional and seasonal recipes, and personal preference. In Japanese food culture, Miso soup is a representative of soup dishes served with rice. Usually I serve miso soup as part of our "sushi meal." I make or buy vegetable sushi rolls, cook some edamame, toss some green leafies with some tahini dressing, and make a simple miso soup.

Instructions to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:

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).

Once boiling, turn the heat down to low and add all remaining ingredients except the miso, kale, and noodles. I love a good miso soup, which is why I have a few in the recipe collection like this Roasted Garlic Miso Soup, Soba Miso Soup, Carrot Miso Soup and Red Hot Miso Soup. All are easy to make and absolutely delicious! This nourishing vegan Miso Noodle Soup with Tofu is another great addition and perfect when you're feeling under the weather. Spinach and Eggplant Noodle Miso Soup Julienne eggplant is a creative alternative to traditional noodles in this Asian-inspired soup.

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