Japanese Eggplant Miso Noodle Soup

Ingredients

• 1 1/2 tablespoons vegetable oil divided
• 1/2 pound extra firm tofu drained, pressed for at least 20 minutes, and cut into 1 inch cubes
• 1 teaspoon toasted sesame oil
• 3 garlic cloves minced
• 1/2 tablespoon ginger fresh grated
• 2 Japanese eggplants medium, about 1/2 lb. total, cut into 1/2 inch cubes
• 5 cups water
• 3 ounces vermicelli rice noodle
• 1/4 cup white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 3 scallions chopped
• 2 teaspoons toasted sesame seeds

Nutrition

• Calories : 330 calories
• Carbohydrate : 39 grams
• Fat : 14 grams
• Fiber : 10 grams
• Protein : 17 grams
• SaturatedFat : 1.5 grams
• Sodium : 1120 milligrams
• Sugar : 7 grams