Miso udon noodles with teriyaki aubergine

Not long ago, I published a Japanese shoyu ramen recipe, and everyone loves it! So… today I am going to share another of my very favourite ramen recipes – miso udon noodles with teriyaki aubergine.

Miso udon noodles teriyaki aubergine

To start, we chop the aubergine into long pieces.

Heat the oil in a large, non-stick frying pan. Add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.

Miso udon noodles teriyaki aubergine

Drop in the aubergine, salt, teriyaki sauce and 200ml water.

Bring it to the boil, and then reduce to medium heat. Stir and cook for another 5-6 minutes until most of the water has evaporated.

The aubergine should be tender and coated evenly with thick teriyaki sauce, set aside.

Miso udon noodles teriyaki aubergine

Secondly, let’s prepare the broth…

Mince a clove of garlic and a small piece of ginger. Combine them with soy sauce, miso paste, bouillon powder, and salt in a small bowl. Mix well.

Miso udon noodles teriyaki aubergine

Pour the broth mixture and 300ml of water into a saucepan, bring it to the boil. Add in the udon noodles, stir gently, and cook for 5 minutes.

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

Miso udon noodles teriyaki aubergine

Meanwhile, you can also prepare other toppings.

The teriyaki aubergine has quite a robust and intense flavour already, so I want to keep the other toppings mild and simple for balance. I used spring onion, wood ear mushrooms and sweetcorn. Please feel free to swap these to any of your preferable toppings.

Miso udon noodles teriyaki aubergine

Once the udon noodles are ready, pour it into a serving bowl.

Miso udon noodles teriyaki aubergine

Add the topping, garnish with spring onion and sesame seeds. Delicious when warm!

Miso udon noodles teriyaki aubergine

This miso udon is so simple to make as well as easy to customise to your personal preferences. You can top it up with any of your preferable vegetables, tofu, tempeh and seaweed… etc. You can also replace the udon noodles with regular ramen noodles or rice noodles for a gluten-free option.

Sweet and sticky teriyaki glazed aubergine accompanied with incredible miso flavoured soup. A bowl of delicious Japanese flavours – a great noodle soup to warm and fill you up all year round.

New to wood ear mushrooms? You may be interested in checking out my other wood ear mushrooms salad recipe

If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Miso udon noodles teriyaki aubergine

Difficulty: Easy

Serves: 1

Prep.: 5 mins | Cook: 15 mins

Ingredients:

Soup

  • 1 tbsp light soy sauce
  • 1 tsp miso paste
  • 1/2 tsp bouillon powder (vegetable stock)
  • 1 clove garlic, minced
  • 1 small cube of ginger (around 5mm), minced
  • 1/4 tsp salt
  • 1 pack of udon noodles
  • 300ml water*

Teriyaki aubergine

  • 1/2 small aubergine (around 150g), roughly chopped
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 1 tsp teriyaki sauce
  • 200ml water
  • Pinch of salt

Other topping

  • 1-2 dried wood ear mushrooms, soaked and sliced
  • 25g tinned sweetcorn
  • Pinch of sesame seeds
  • Handful of spring onion, sliced
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Instructions:
  1. Heat the oil in a large, non-stick frying pan. Add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour.
  2. Drop in the aubergine, salt, teriyaki sauce and 200ml water.
  3. Bring it to the boil, and then reduce to medium heat. Stir and cook for another 5-6 minutes until most of the water has evaporated.
  4. Combine soy sauce, miso paste, bouillon, minced garlic, minced ginger and ground sesame seeds in a small bowl. Mix well.
  5. Pour the broth mixture and 300ml of water into a saucepan, bring it to the boil. Add in the udon noodles, stir gently, and cook for 5 minutes.
  6. Pour the hot soup and udon noodles into a serving bowl.
  7. Add the wood ear mushroom, sweetcorn and teriyaki aubergine on top.
  8. Garnish with spring onion and sesame seeds. Delicious when warm!

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

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