Miso Udon Noodles with Teriyaki Eggplant
Sweet and sticky teriyaki-glazed aubergine (eggplant) accompanied by incredible miso-flavored soup. A bowl of delicious Japanese flavors to warm and fill you up all year round.
Ingredients
1Tbsp
Light Soy Sauce
1tsp
Miso Paste
1/2tsp
Vegetable Bouillon Cube
1clove
Garlic, minced
1in
Fresh Ginger, minced
1/4tsp
Salt
1pckg
Udon Noodles
1 1/4cups
Water
1/2(150 g)
SmallEggplant, roughly chopped
1clove
Garlic, minced
1Tbsp
Vegetable Oil
1tsp
Teriyaki Sauce
3/4cup
Water
1pinch
Salt
2
Wood Ear Mushrooms, soaked, sliced
2 1/2Tbsp
Sweet Corn
1pinch
Sesame Seeds
to taste
Spring Onions, slicedI used about a handful
Nutrition Per Serving
Calories
751
Fat
15.9 g
Protein
25.4 g
Carbs
129.7 g
Cooking Instructions
step 1
Heat the Vegetable Oil (1 Tbsp) in a large, non-stick frying pan. Add the Garlic (1 clove) and fry for 2-3 minutes, until the garlic turns slightly golden in color.
step 2
Drop in the Eggplant (1/2), Salt (1 pinch), Teriyaki Sauce (1 tsp), and Water (3/4 cup).
