Name: Miso Udon Noodles with Teriyaki Eggplant
Total time: PT1200.0S
Yield: 1
Ingredients: 1 tablespoon Light Soy Sauce; 1 teaspoon Miso Paste; 1/2 teaspoon Vegetable Bouillon Cube; 1 clove Garlic; 1 inch Fresh Ginger; 1/4 teaspoon Salt; 1 package Udon Noodles; 300 milliliter Water; 1/2 Eggplant; 1 clove Garlic; 1 tablespoon Vegetable Oil; 1 teaspoon Teriyaki Sauce; 200 milliliter Water; 1 pinch Salt; 2 Wood Ear Mushrooms; 25 gram Sweet Corn; 1 pinch Sesame Seeds; to taste Spring Onion

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.

Low-Fat

Intermediate

Quick

Miso Udon Noodles with Teriyaki Eggplant

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Soup

Light Soy Sauce

tablespoon

Miso Paste

teaspoon

Vegetable Bouillon Cube

Garlic

clove

Fresh Ginger

inch

Salt

Udon Noodles

package

Water

milliliter

Teriyaki Aubergine

Eggplant

Vegetable Oil

Teriyaki Sauce

pinch

Toppings

Wood Ear Mushrooms

Sweet Corn

gram

Sesame Seeds

Spring Onion

to taste

Stove

Heat the {@0:} in a large, non-stick frying pan. Add the {@1:} and fry for 2-3 minutes, until the garlic turns slightly golden in color.

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.

Heat the Vegetable Oil (1 tablespoon) 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.

Drop in the {@1:}, {@3:}, {@0:}, and {@2:}.

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

Drop in the Eggplant (1/2), Salt (1 pinch), Teriyaki Sauce (1 teaspoon), and Water (200 milliliter).

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 {@1:}, {@3:}, {@0:}, {@4:}, {@2:}, and {@5:} in a small bowl. Mix well.

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.

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

Pour the broth mixture and {@1:} into a saucepan, then bring it to a boil. Add in the {@0:}, stir gently, and cook for 5 minutes.

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 {@0:}, {@3:}, and teriyaki eggplant on top. Garnish with {@1:} and {@2:}. Delicious when warm!

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!

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

Miso Udon Noodles with Teriyaki Eggplant

5.0

20MINS

$6.28

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

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