Miso soup - eggplant and somen noodles

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summer taste

miso soup in summer



  1. Wash eggplant and cut into 4 wedges. Cut the wedges crosswise into 1/4 inch thick slice.
  2. Pour 2 cups soup stock in pan and heat.
  3. When soup stock comes to boil, put eggplant and simmer for 2 minutes.
  4. Put somen noodles and again simmer for 1 minute.
  5. Brend in 2 tablespoons miso. Bring to boil and immediately turn off heat.