Miso eggplant and noodle salad | Women's Weekly Food
This delicious noodle salad recipe is served with light Japanese udon noodles, grilled miso eggplant and healthy edamame for a quick lunch or dinner.
Ingredients
- 4 finger eggplants, halved lengthways
- 2/3 cup white miso
- 2 tablespoon mirin
- 270 gram udon noodles, cooked following packet instructions
- 2 carrots, shredded
- 4 green onions, thinly sliced
- 150 gram frozen edamame in pods, peeled
- 2 eggs, soft boiled
- sesame seeds (optional for presentation)
- Dressing
- 1/3 cup soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon pickled pink ginger
More Like This
Miso Eggplant with Soba Noodles and Walnuts | FOOD MATTERS®
foodmatters.com
Miso Sesame Noodle Salad Recipe - Food.com
food.com
Ginger and miso eggplant with noodles
nzwomansweeklyfood.co.nz
Japanese Eggplant With Miso Recipe - Food.com
food.com
Recipes Japanese Eggplant Salad | SOSCuisine
soscuisine.ch
Miso-Glazed Japanese Eggplant Recipe — The Mom 100
themom100.com
Japanese-inspired Noodle Salad with Salmon & Miso
mealgarden.com
Miso-Glazed Eggplant Soba Noodle Bowl - Love of Food
loveoffood.sodexo.com