This vegetarian meal is packed with rich umami depth. Store the rest of the miso in the fridge and add to stocks, stews and soups for an instant hit of flavour.
This low-ingredient recipe is sure to become a midweek favourite!
Aubergine is cooked in miso and then tossed with mirin and udon noodles for a simple supper that's full of umami flavour.
The perfect option for vegans or if you're trying to eat a more plant-based diet.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
Cal/Serv:
313
Ingredients
2
aubergines, about 500g, cut into 2cm pieces
3Tbsp.
white miso paste
450g
cooked udon noodles or regular egg noodles
200g
Spring greens, tough stalks removed, shredded
2Tbsp.
mirin
You will also need
3Tbsp.
vegetable or sunflower oil
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a baking tray with baking parchment. Toss aubergines with 2tbsp oil on the lined tray and roast for 15min, until beginning to turn golden.
Step 2Mix the miso with 4tbsp just-boiled water until smooth, pour over the aubergines and turn to coat them as much as possible. Roast for a further 15-20min, until beginning to caramelise.
Step 3Meanwhile reheat noodles according to pack instructions.
Step 4Heat remaining 1tbsp oil in a large frying pan over medium-high heat and stir-fry the greens for 6-7min, until tender. Stir in mirin and noodles and mix to combine. Divide among 4 bowls and top with the aubergine. Serve.
Squash pieces or pumpkin would also work well in place of the aubergine (or in addition!).
We've used udon noodles for their chewy, thick texture, but of course you can use any noodles you fancy. You could even use cooked rice as the base and top it with the aubergine mixture.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
