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Japanese Eggplant Miso Noodle Soup

yield: 4 total time: 30 minutes
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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
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