Ingredients: 1 eggplant 1 bunch somen noodles 2 cups soup stock 2 tablespoons soybean paste
Directions:1. Wash eggplant and cut into 4 wedges. Cut the wedges crosswise into 1/4 inch thick slice. 2. Pour 2 cups soup stock in pan and heat. 3. When soup stock comes to boil, put eggplant and simmer for 2 minutes. 4. Put somen noodles and again simmer for 1 minute. 5. Brend in 2 tablespoons soybean paste. Bring to boil and immediately turn off heat. |