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RECIPE
18 INGREDIENTS7 STEPS20MIN

Miso Udon Noodles with Teriyaki Eggplant

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K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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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.
20MIN
Total Time

K33 Kitchen

Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG

Ingredients

US / METRIC
Servings:
1
Serves 1

Soup

1/2 tsp
Vegetable Bouillon Cubes
1 clove
Garlic , minced
1 in
Fresh Ginger , minced
1/4 tsp
1 pckg
Udon Noodles
1 1/4 cups
Water

Teriyaki Aubergine

1/2
(150 g)
Small  Eggplant , roughly chopped
1 clove
Garlic , minced
1 Tbsp
Vegetable Oil
1 tsp
Teriyaki Sauce
3/4 cup
Water
1 pinch

Toppings

2
Wood Ear Mushrooms , soaked, sliced
2 Tbsp
1 pinch
to taste
Spring Onions , sliced
I used about a handful

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Nutrition Per Serving

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CALORIES
767
FAT
16.4 g
PROTEIN
25.9 g
CARBS
132.6 g

Author's Notes

If you prefer a thicker, creamier soup consistency, you can replace 100ml of the water with 100ml unsweetened almond or soy milk.

Cooking Instructions

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

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Nutrition Per Serving
Calories
767
% Daily Value*
Fat
16.4 g
21%
Saturated Fat
11.7 g
58%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
132.6 g
48%
Fiber
13.0 g
46%
Sugars
7.6 g
--
Protein
25.9 g
52%
Sodium
2855.6 mg
124%
Vitamin D
--
--
Calcium
152.1 mg
12%
Iron
8.2 mg
46%
Potassium
372.3 mg
8%
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