Miso eggplant and noodle salad
This delicious noodle salad recipe is served with light Japanese udon noodles, grilled miso eggplant and healthy edamame for a quick lunch or dinner.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Pastry brush
- Measuring cup
- Measuring spoon
- Whisk
- Pitcher
- Saucepan
- Stove
- Colander
- Grater
- Tongs
- Serving platter
- Pepper mill
Ingredients
- 4 finger eggplants, halved lengthways
- 2/3 cup white miso
- 2 tablespoons mirin
- 270 grams udon noodles, cooked following packet instructions
- 2 carrots, shredded
- 4 green onions, thinly sliced
- 150 grams frozen edamame in pods, peeled
- 2 eggs, soft boiled
- sesame seeds (optional for presentation)
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons pickled pink ginger
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