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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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