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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

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Grill the eggplants, peel and cut into proper sizes. Boil the hiyamugi noodles. Slice the myoga thinly.
  2. Bring the dashi stock to a boil, dissolve the miso and boil for a moment.
  3. 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.

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