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
Thank you for visiting our website. Hope you enjoy Japanese Eggplant Miso Noodle Soup above. You can see more 15 japanese eggplant pasta recipe Try these culinary delights! to get more great cooking ideas.