Miso Udon Noodles with Teriyaki Eggplant

Ingredients

Servings

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

US / METRIC

Soup

1 Tbsp

Light Soy Sauce

1 tsp

Miso Paste

1/2 tsp

Vegetable Bouillon Cubes

1 clove

Garlic , minced

1 in

Fresh Ginger , minced

1/4 tsp

Salt

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

Salt

Toppings

2

Wood Ear Mushrooms , soaked, sliced

2 Tbsp

Sweet Corn

1 pinch

Sesame Seeds

to taste

Spring Onions , sliced

I used about a handful

Cooking Instructions

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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) .

Step 3

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