Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hearty eggplant and harusame bean noodle miso soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hearty Eggplant and Harusame Bean Noodle Miso Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, 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 entire life.
To get started with this particular recipe, we must first prepare a few components. You can have hearty eggplant and harusame bean noodle miso soup using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:
- Get 1 Eggplants
- Make ready 1/3 Onion
- Prepare 1 (Any vegetables you like)
- Make ready 20 grams Cellophane noodles
- Get 500 ml Dashi stock
- Get 3 tbsp Miso
- Make ready I also recommend making poached egg miso soup!
- Take 2 Eggs
Steps to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:
- 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.
- 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.
- 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!
- 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).
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