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Thin Wheat Noodles (Somen) and Eggplant Miso Soup - Recipe Video

A simple and easy to understand recipe video shows how to make Thin Wheat Noodles (Somen) and Eggplant Miso Soup.
Here's the thin wheat noodles (somen) and eggplant miso soup. The smooth somen and the texture of eggplant go well with the miso soup. If you add the vegetables of your choice, you can widen the variety. You should definitely give it a try!
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Cook time

20 minutes

Ingredients

  • Somen (thin wheat noodles)
    1 bunch/bundle
  • Hot water
    as needed
  • Eggplant
    1
  • Water
    as needed
  • Hot water
    500 ml
  • Miso
    2 tbsp
  • Japanese style granulated soup stock
    1 tsp
  • Toppings
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Cut the eggplant stem and cut it in half lengthwise, then cut it diagonally into 0.2-inch width pieces.
  2. 2. Add water and Step 1 in a bowl, place a paper towel on top, stick it, and let it sit for about 10 minutes.
  3. 3. Put thin wheat noodles (somen) in a pot of boiling water, boil it as written on the package, and drain the water. Rinse under running water and drain well.
  4. 4. Heat the water and Japanese style granulated soup stock in a separate pot over medium heat. When it boils, add the drained Step 2 and cook for about 3 minutes.
  5. 5. Reduce the heat to low, dissolve the miso, and remove it from the heat.
  6. 6. Place Step 3 and 5 on a plate, sprinkle with young green onion (konegi) and it's ready to serve.

Tips for cooking

Please use the time indicated on the package as a guide for the boiling time. Please adjust the amount of miso to your liking.

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