2 firm Japanese eggplant or 1 small firm eggplant, halved and thinly sliced on an angle
1 ½ cups chicken bone broth or stock
3 tbsp. white miso
2 tbsp. light soy sauce
2 tbsp. dark soy sauce
1 1/2-inch piece fresh ginger, peeled and cut into matchsticks
3 boneless, skinless chicken breasts, halved horizontally, then thinly sliced
1 tbsp. cornstarch dissolved in 3 tbsp. water
1 tsp. sugar
5 tbsp. high-temperature cooking oil, such as peanut or safflower
¾ lb. green beans, trimmed
1 red or white onion, sliced
4 cloves garlic, sliced
1 tbsp. each ground turmeric, cumin, coriander, and ground mustard mixed together in a small bowl or 1/4 cup curry powder or curry paste
Cooked rice or ramen, for serving
1 bunch scallions, thinly sliced on an angle
On a kitchen towel or paper towels, arrange the eggplant slices in a single layer. Salt generously on both sides, then let rest for 15 minutes. Using a paper towel, pat the eggplant dry.
For the sauce, in a small saucepan, bring the broth, miso, both soy sauces, and ginger to a simmer over medium heat. Let the sauce simmer while you cook the chicken and eggplant.
In a medium bowl, toss the chicken with the cornstarch mixture and the sugar. Season with salt.
In a large nonstick skillet or castiron skillet, heat 2 tbsp. oil over high. Working in batches, if needed, cook the chicken until browned all over, adding more oil as needed, 5 to 6 minutes per batch. Transfer the chicken to a plate.
Add 2 tbsp. oil, the eggplant, green beans, and onion to the skillet. Cook, stirring constantly, until the green beans are crisp-tender, 4 to 5 minutes. Add the garlic, chicken, curry spice blend, and the sauce. Simmer until the flavors meld, about 5 minutes.
Serve the curry over the rice or ramen. Top with the scallions.