Make Dashi broth according to Dashi recipe. Or you can use an instant Dashi. Keep the broth warm covered.
Cut green onion finely. Cut eggplant into 1 1/2 inch long sticks.
Heat the oil in a frying pan and pan fry the eggplant until soft and lightly browned, about 7 to 10 minutes.
Add the cooked eggplant to the broth and dissolve miso paste. Add chopped green onions.