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Prep Time15 Mins
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Cook Time15 Mins
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Serving2
This Japanese Miso Eggplant Soba is savoury, umami and comforting.
Glossy miso-glazed eggplant, tender mushrooms and silky soba noodles come together in a bowl that is warm, satisfying and full of deep flavour, finished with a soft-boiled egg and fresh green onions.
Why You’ll Love This Recipe
- Savoury, umami and deeply comforting
- Glossy miso glaze with caramelised eggplant
- Quick to make with simple pantry ingredients
- A complete bowl with noodles, vegetables and egg
Instructions
- Whisk the white miso, soy sauce, mirin, honey, and sesame oil into a glaze.
- Sear or roast the eggplant and mushrooms until tender.
- Brush the eggplant with the glaze and cook until glossy and caramelized.
- Boil the soba noodles and rinse briefly.
- Assemble bowls with the soba, glazed eggplant, mushrooms, green onions, sesame seeds, and the soft-boiled egg.
Tips & Variations
- Rinse the soba noodles briefly after boiling so they stay springy and do not stick together.
- Do not let the miso glaze burn: cook it just until glossy and caramelized.
- Add a little extra sesame oil or chilli oil at the table if you like more flavour or heat.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 2
Ingredients
Directions
Whisk the white miso, soy sauce, mirin, honey, and sesame oil into a glaze.
Sear or roast the eggplant and mushrooms until tender.
Brush the eggplant with the glaze and cook until glossy and caramelized.
Boil the soba noodles and rinse briefly.
Assemble bowls with the soba, glazed eggplant, mushrooms, green onions, sesame seeds, and the soft-boiled egg.
Conclusion
Serve immediately while warm, with the egg halved on top so the yolk runs into the noodles. Store leftovers separately in the fridge and reheat the noodles and eggplant gently before assembling again.
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