Miso Soup (Eggplant and Okra Miso Soup) | Recipe transcription from Meal Challenge!

Cut off the tip and stem of the okra, peel off the black part with a knife, and cut it in half diagonally.
Trim the stems from the eggplant and cut into thick rounds.

Heat sesame oil in a deep frying pan over medium heat and add the eggplant.
Once both sides are browned, take them out.

Add sesame oil to a frying pan, stir-fry the ground chicken breast, and when the heat goes through, add (A) and simmer for 2 to 3 minutes, skimming off the scum.

Add the eggplant back in and simmer for 2-3 minutes, then add the okra and miso and cook gently.
Serve in a bowl and top with green onions to complete.