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Miso Aubergine Noodle Bowl

Caramelised miso aubergine, noodles and greens in a savoury ginger broth.

Vegetarian Vegan (0 ratings)
Prep15 min
Cook25 min
Total40 min
Serves4
DifficultyEasy
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Caramelised miso aubergine, noodles and greens in a savoury ginger broth. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.

Method

  1. Roast oiled aubergine at 220°C (200°C fan) for 20 minutes.
  2. Mix miso, maple and soy; toss with aubergine and roast 5 minutes more.
  3. Simmer ginger and stock, then cook noodles according to packet directions.
  4. Add pak choi for the final 2 minutes.
  5. Divide broth and noodles among bowls; top with aubergine and sesame.

💡 VeggieTip notes

  • Do not boil miso hard
  • gentler heat preserves its flavour.
  • Use rice noodles and tamari for gluten-free bowls.

Nutrition (per serving, approx.)

421kcal
14g protein
67g carbs
13g fat
10g fibre

Values are estimates and will vary with brands and portion sizes.

Tags: miso aubergine noodles broth

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