Run hot water through <quantity>3</quantity> dried shiitake mushrooms, and let them sit on a fine mesh sieve

Wipe the white surface of <quantity>2</quantity> <quantity>5<unit>cm</unit></quantity> x <quantity>2<unit>cm</unit></quantity> dried kombu seaweed leaves

Add <quantity>6<unit>cups</unit></quantity> of room temperature water, the dried shiitake mushrooms, and the dried kombu leaves to a bowl. Let them soak for 2h to release their flavors into the water

Cut <quantity>½</quantity> eggplant in half lengthwise, and cut into medium-size slices. Transfer the slices to a bowl filled with water

Transfer the shiitake and kombu broth to a saucepan. Remove the mushrooms and the kombu leaves

Turn the heat on to medium. Drain the eggplant slices and add them to the saucepan

Add <quantity>3<unit>tbsp</unit></quantity> of miso and whisk it gently until dissolved

Cut <quantity>150<unit>g</unit></quantity> of tofu into medium dices and add them to the saucepan. Mix well

Cover the saucepan and turn off the heat. Let it sit for a few minutes to warm the tofu

Serve into small bowls and garnish with thinly sliced chives to taste on top. The miso soup is ready

Enjoy! This is definitely a heartwarming recipe!