Hi, I’m Jane. Today, I will show you a way to prepare hearty eggplant and harusame bean noodle miso soup recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really 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 well liked of current trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Hearty Eggplant and Harusame Bean Noodle Miso Soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook hearty eggplant and harusame bean noodle miso soup using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:
- Make ready 1 Eggplants
- Get 1/3 Onion
- Prepare 1 (Any vegetables you like)
- Take 20 grams Cellophane noodles
- Get 500 ml Dashi stock
- Get 3 tbsp Miso
- Take I also recommend making poached egg miso soup!
- Prepare 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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