1. Ingredients: 3 eggplants (purple skin, long), 2 potatoes, 1 bag of miso, appropriate amount of green onion leaves, 1 green pepper

2. Three purple eggplants , two potatoes. Wash and tear directly into pieces with your hands, and cut the potatoes into cubes.

3. Eggplant has a good temper. It can be oily or small. Add "oil" according to personal preference and heat it over medium heat.

4. Pour in the eggplant and stir-fry for a few times, add water, just coat the eggplant, and add bean paste. I used "Onion Mate", you can also use hot sauce, add it according to your personal preference.

5. Cook on medium heat for about 10 minutes. The eggplant and potatoes are cooked and the soup is best.

6. Cut the fresh green onion leaves into small sections and the green pepper into shreds.

7. Crush the eggplant and taste it for saltiness. The green onions are bland, so I added a spoonful of salt and the eggplant sauce was bland and tasteless. Add onion and green pepper and mix well.