SERVES: 5

2 Tbsp. vegetable oil

1 tsp. sesame oil

1/2 lb. lean or belly pork, sliced in 1/4 inch strips

1 Tbsp. minced round onion

2 long eggplants - 1/4 inch round slices (soaked in water for 15 minutes)

3 Tbsp. white miso

1 block tofu, cut into 1 inch cubes, drained

1/2 cup green onions, cut in 1 inch lengths

Stock and seasoning:

1 cup pork or chicken stock

1 tsp. salt

1/2 tsp. msg

Saute pork in hot oil for 1 minute. Cook eggplants and onion until tender. Add miso, cook for 2 minutes, combine stock and tofu. Simmer for 10 minutes. Stir in green onions just before serving. Serve with hot rice.