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Number of serving: 2
Preparation time: 5 minutes
Cooking time: 22 minutes
Ingredients:
6 small eggplant, cut into cube and rinse
1 tablespoon vegetable oil, olive or grape seed oil
50g (1.75 ounces) chicken meat, minced
3 clove garlic, finely chopped
2 serving of noodles (spaghetti, stick noodles or any organic noodles)
Seasoning ingredients:
1 teaspoon soy sauce
2 tablespoons creamy miso paste
5 tablespoon stock (or water)
Method:
Put the seasoning ingredient in a bowl, mix well to fully dilute
the paste, set aside. Heat up a pot of water, put in noodles and cook
until done, remove from pot. Heat the oil in a frying pan over medium
heat. Add the garlic, stir fry for 2 minutes or until fragrant. Add the
eggplant and stir fry for 8 minutes. Add the chicken and sauté for 5
minutes or until the meat turn white. Add seasoning ingredient mixture.
Bring the soup to boil and turn to low heat and continue to cook for 2
minutes. Remove from the heat. Add in noodles and briefly stir. Ready
to serve.
Health tips:
Eggplant is full rich in fiber, potassium, folate and magnesium
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