Japanese Miso-Glazed Eggplant & Tofu Ramen-Style Bowl
Sticky miso-glazed vegetables and tofu tossed with springy noodles and a tangy sesame broth.
- 180 g noodles (udon or ramen, dried)
- 1 pc aubergine
- 200 g firm tofu
- 2 tbsp miso paste (white or yellow)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp mirin
- 10 g ginger
- 2 pc garlic cloves
- 2 pc spring onions
- ½ pc cucumber
- 1 tsp toasted sesame seeds
- 1 pc vegetable stock cube
- 800 ml water
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook noodles according to pack instructions; drain and set aside (reserve 100 ml cooking water).
- Step 2
Make miso glaze: in a bowl, mix miso paste, soy sauce, rice vinegar, mirin, 1 tbsp water and 0.5 tbsp sesame oil.
- Step 3
Sear tofu: cube tofu and pan-sear in a little oil until lightly golden (about 6–8 minutes). Add half the miso glaze to the pan and toss to coat; set aside.
- Step 4
Glaze aubergine: cut aubergine into thick half-moons. Stir-fry in a hot pan with a splash of water for 5 minutes until tender. Add remaining miso glaze and cook 1–2 minutes until sticky.
- Step 5
Quick broth: heat 700 ml water with the stock cube. Add grated ginger and garlic, then simmer 3 minutes.
- Step 6
Assemble bowls: add noodles to bowls, ladle over hot broth (use reserved noodle water if you want extra body). Top with miso-glazed aubergine, glazed tofu, sliced spring onions, cucumber ribbons, and sesame seeds.
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