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