"Some curry blends can include as many as 20 ingredients, but Japanese-style curry is much simpler and soooo tasty." —Rach
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.