Miso Udon Noodles with Teriyaki Eggplant

Ingredients

Servings

1 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Soup

15 mL

Light Soy Sauce

6 g

Miso Paste

as needed

Vegetable Bouillon Cubes

1 clove

Garlic , minced

2.5 cm

Fresh Ginger , minced

2 g

Salt

1 pckg

Udon Noodles

300 mL

Water

Teriyaki Aubergine

1/2
(150 g)

Small Eggplant , roughly chopped

1 clove

Garlic , minced

15 mL

Vegetable Oil

5 mL

Teriyaki Sauce

200 mL

Water

1 pinch

Salt

Toppings

2

Wood Ear Mushrooms , soaked, sliced

25 g

Sweet Corn

1 pinch

Sesame Seeds

to taste

Spring Onions , sliced

I used about a handful

Cooking Instructions

HIDE IMAGES

Step 1

Heat the Vegetable Oil (15 mL) 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 (5 mL) , and Water (200 mL) .

Step 3

VIEW FULL RECIPE