Japanese Eggplant Miso Noodle Soup
yield: 4
total time: 30 minutes
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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