Hearty Eggplant and Harusame Bean Noodle Miso Soup

Hearty Eggplant and Harusame Bean Noodle Miso Soup

This miso soup with eggplant and harusame bean noodles is very filling.

Ingredients: 2 servings

(Any vegetables you like)
as needed
Cellophane noodles
20 g (dried)
Dashi stock
500 ml (as much as you want)
2-3 tablespoons (as much as you want)
I also recommend making poached egg miso soup!


1. 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.
2. 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.
3. 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!
4. 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).

Story Behind this Recipe

I wanted to eat harusame bean noodle miso soup that's popular these days, but I didn't have pork! So I substituted with large pieces of soft simmered eggplant.