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Before you jump to Hearty Eggplant and Harusame Bean Noodle Miso Soup recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. Poor diet is a leading factor in health problems such as heart disease and high blood pressure which can put a drain on the economy. Wherever you look, people are encouraging you to live a more healthy lifestyle but then again, you are also being encouraged to rely on fast foods that can affect your health in a bad way. It is likely that a lot of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, though, just making a few small changes can positively impact everyday eating habits.
In order to see results, it is definitely not essential to drastically change your eating habits. Even more important than completely altering your diet is simply substituting healthy eating choices whenever you can. In time, you will probably discover that you will eat more and more healthy food as your taste buds become accustomed to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate previously.
Hence, it should be quite obvious that it’s easy to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to hearty eggplant and harusame bean noodle miso soup recipe. To make hearty eggplant and harusame bean noodle miso soup you need 8 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Hearty Eggplant and Harusame Bean Noodle Miso Soup:
- Use 1 Eggplants
- Use 1/3 Onion
- Use 1 (Any vegetables you like)
- Provide 20 grams Cellophane noodles
- Provide 500 ml Dashi stock
- Provide 3 tbsp Miso
- Use I also recommend making poached egg miso soup!
- Use 2 Eggs
Instructions to make Hearty Eggplant and Harusame Bean Noodle Miso Soup:
- Cut the eggplant into chunks and soak in water to remove the bitterness. You can cut the eggplant into thin slices, but larger pieces will be more filling.
- Add dashi stock and eggplant (+ any vegetables) to the pot and simmer until the eggplant is soft. Add harusame bean noodles and simmer until soft.
- Turn off the heat and add miso, dissolving it in broth as you add it. It's done. In the summer, it's best to heat through again after you add the miso!
- The poached eggs in the soup makes it a little luxurious. After adding the miso, drop in a raw egg and simmer until it reaches the firmness you like. Kakitama would be delicious too (egg drop soup).
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