Hi, I am Laura. Today, I will show you a way to make hearty eggplant and harusame bean noodle miso soup recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Hearty Eggplant and Harusame Bean Noodle Miso Soup Recipe
Hearty Eggplant and Harusame Bean Noodle Miso Soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Hearty Eggplant and Harusame Bean Noodle Miso Soup is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have hearty eggplant and harusame bean noodle miso soup using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:
- Prepare 1 Eggplants
- Make ready 1/3 Onion
- Get 1 (Any vegetables you like)
- Take 20 grams Cellophane noodles
- Make ready 500 ml Dashi stock
- Get 3 tbsp Miso
- Take I also recommend making poached egg miso soup!
- Get 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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