Heat the Vegetable Oil (1 tablespoon) in a large, non-stick frying pan. Add the Garlic (1 clove) [minced, no prep] and fry for 2-3 minutes, until the garlic turns slightly golden in color.

Drop in the Eggplant (1/2 N/A) [roughly chopped], Salt (1 pinch), Teriyaki Sauce (1 teaspoon), and Water (200 milliliter) [no prep].

Bring it to a boil, and then reduce to medium heat. Stir and cook for another 5-6 minutes, until most of the water has evaporated.

Combine Light Soy Sauce (1 tablespoon), Miso Paste (1 teaspoon), Vegetable Bouillon Cube (1/2 teaspoon), Garlic (1 clove) [minced], Fresh Ginger (1 inch) [minced], and Salt (1/4 teaspoon) in a small bowl. Mix well.

Pour the broth mixture and Water (300 milliliter) into a saucepan, then bring it to a boil. Add in the Udon Noodles (1 package), stir gently, and cook for 5 minutes.

Pour the hot soup and udon noodles into a serving bowl.

Add the Wood Ear Mushrooms (2 N/A) [soaked, sliced], Sweet Corn (25 gram), and teriyaki eggplant on top. Garnish with Spring Onion ( to taste) [sliced] and Sesame Seeds (1 pinch). Delicious when warm!