K33 KitchenAsianJapaneseOrientalMainsSoups30-minute recipesComfort foodMeal for 1NoodlesPlant-basedVeganVegan recipeRecipePlantbasedVegetarian
1 tbsp light soy sauce1 tsp miso paste1/2 tsp bouillon powder (vegetable stock)1 clove garlic, minced1 small cube of ginger (around 5mm), minced1/4 tsp salt1 pack of udon noodles300ml water*1/2 small aubergine (around 150g), roughly chopped1 clove garlic, minced1 tbsp vegetable oil1 tsp teriyaki sauce200ml waterPinch of salt1-2 dried wood ear mushrooms, soaked and sliced25g tinned sweetcornPinch of sesame seedsHandful of spring onion, slicedHeat 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.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.Combine soy sauce, miso paste, bouillon, minced garlic, minced ginger and ground sesame seeds in a small bowl. Mix well.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.Pour the hot soup and udon noodles into a serving bowl.Add the wood ear mushroom, sweetcorn and teriyaki aubergine on top.Garnish with spring onion and sesame seeds. Delicious when warm!
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.
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.
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.
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.
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.
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.
Once the udon noodles are ready, pour it into a serving bowl.
Add the topping, garnish with spring onion and sesame seeds. Delicious when warm!
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.
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!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3