In Japan, the standard way to eat somen is with soy sauce-flavored broth. But in this recipe, eggplant is stir-fried in a miso broth with the richness of bacon and chives, which is poured on top of the somen. The ingredients are packed with umami, producing a deep taste that you will not tire of. We recommend cooking the eggplant thoroughly and stir-frying it until it becomes tender all over.
Nutrition per Serving
- 2 bunches Dried somen noodles (3.5oz/100g per serving)
- 2.82 oz Eggplant
- 1.76 oz Chinese chives
- 2 slices Bacon
- 2 tsp Vegetable Oil
- 1 tbsp Miso
- 2 tbsp Mirin (Japanese sweet sake)
- 0.85 cup Water
- 3 tbsp Soy sauce
- 3 tbsp Mirin (Japanese sweet sake)
- 0.18 oz Bonito flakes
【Making Men-tsuyu (Japanese noodle broth)】
Put ingredients (B) ーexcept for bonito flakesー in a pot and heat over medium heat. When it starts to simmer, stop the heat and add bonito flakes. When the bonito flakes sink, strain and let cool.
*If you can get Men-tsuyu (Japanese noodle broth) from Japanese grocery store, you can skip step 1. Follow the instructions on the bottle and get ready 3/4 US cup/200 ml of Men-tsuyu.
Boil the dried somen noodles according to directions. Once boiled, cool in cold water, drain thoroughly and place in a bowl.
Cut eggplant into 0.6 inch/1.5 cm cubes and chop chives. Heat rape seed oil in a frying pan over medium heat and fry the bacon. When it starts to brown, add the eggplant and fry.
Once the eggplant is cooked, add the chives and ingredients (A) and stir-fry until the liquids have evaporated.
Top ingredients onto the somen noodles and pour the Men-tsuyu (Japanese noodle broth) from step 1. Enjoy!
- Adding chives improves flavor and boosts vitamin content.