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Miso-glazed eggplant and green beans with soba noodles, fresh baby spinach, and sesame seeds garnished with green onions and red peppers.
Yield: 4 Servings
Miso Glaze
3 tablespoons white miso paste
6 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons granulated sugar
2 teaspoons low sodium soy sauce
3/4 teaspoon very finely chopped garlic
3/4 teaspoon grated ginger
2 teaspoons toasted sesame oil
Miso-Glazed Eggplant Soba Noodle Bowl
6 ounces Japanese eggplant (1 small Japanese eggplant)
1/4 teaspoon olive oil
Dash of cayenne pepper
Dash of kosher salt
1 cup trimmed and blanched green beans
3/4 cup miso glaze
12 ounces cooked soba noodles
4 cups baby spinach
1 teaspoon toasted sesame seeds
4 teaspoons thinly sliced green onions
1/4 teaspoon crushed red pepper
Gluten, Sesame, Soy, Wheat
Nutritional Information
Vegetarian To Prepare Miso Glaze
In a mixing bowl, combine all ingredients except for the sesame oil. Mix well. Gradually whisk in the sesame oil. Cover and place in the refrigerator until ready to use.
To Prepare Miso-Glazed Eggplant Soba Noodle Bowl:
Preheat a large wok or skillet over medium-high heat. Slice the eggplant into 1/4-inch thin slices. Season with oil, cayenne pepper, and salt. When the skillet is hot, add the eggplant and cook on each side for 1 to 2 minutes until just charred. Remove the pan from the heat. Remove the eggplant from the wok and quickly chop it into 1/2-inch pieces. Return the pan to the heat and add the chopped eggplant, blanched green beans, and the miso glaze. Bring to a simmer to cook the vegetables, and coat with the glaze. Add the soba noodles and toss the mixture to coat with the glaze. Add the spinach and cook for 2 to 3 minutes until the spinach begins to wilt. Divide the noodles between four bowls and garnish with 1/4 teaspoon toasted sesame seeds, 1 teaspoon green onions, and a dash of red pepper.
Chef Tips:
– To blanch green beans, cook briefly in boiling water or the microwave until they just turn green and are tender-crisp. Shock them in cold water to prevent further cooking. You can keep blanched green beans in the refrigerator for up to 3 days.
