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Recipes > 365 Days Miso Soup > Rice Cake and Noodle Miso Soups > Grilled Eggplant and Hiyamugi Noodle Miso Soup
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Grilled Eggplant and Hiyamugi Noodle Miso Soup
Enjoy these standard summer foods in this miso soup.
Ingredients (4 servings)
| Eggplants | 2 |
|---|---|
| Hiyamugi noodles | 1/3 bundle |
| Myoga (Japanese ginger) | 1 |
| Mitsuba (Japanese honeywort) | Several pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Grill the eggplants, peel and cut into proper sizes. Boil the hiyamugi noodles. Slice the myoga thinly.
- Bring the dashi stock to a boil, dissolve the miso and boil for a moment.
- Place the eggplants and hiyamugi in bowls and pour in the miso soup of 2. Serve the miso soup with the myoga and mitsuba on top.
★ A Note
Although eggplants can be cooked with a microwave oven, the flavor of grilled eggplants makes this miso soup tastier.
