Method

• 1.
  Bring the prepared miso soup to the boil in a large saucepan. When boiling, reduce the heat to medium and add the eggplant. Cook for 3-4 minutes until tender. Add the prawns and cook for 2 minutes to heat through.
• 2.
  Remove from the heat and stir in the Asian greens.
• 3.
  To serve, divide the soup, vegetables and prawns among bowls.